This was a very good Bourguignon - altho, I wish I'd thought ahead far enough to double or triple the recipe. Would loved to have had leftovers (only had enough for Roy's breakfast)! I used a Tobin James Zinfandel (it's a wonderful, heavy zin) and it was very good in the mix and glass!
I had sirloin in the freezer, so didn't buy any chuck for it, but the sirloin worked quite well for the dish and it braised for a couple of hours. To finish it I used a little of the T.J. zin instead of the vinegar - as Jacques Pepin suggests to do.
Oh, I also took the garnish a little further and made a gremolata (lemon zest, garlic and parsley)
Overall, we gave this dish a strong 8.
I had sirloin in the freezer, so didn't buy any chuck for it, but the sirloin worked quite well for the dish and it braised for a couple of hours. To finish it I used a little of the T.J. zin instead of the vinegar - as Jacques Pepin suggests to do.
Oh, I also took the garnish a little further and made a gremolata (lemon zest, garlic and parsley)
Overall, we gave this dish a strong 8.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com