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Beef Burgundy S.O.S.

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Beef Burgundy S.O.S.

nycron | Oct 30, 2007 09:04 AM

Ran out of Pinot Noir and used Malbec.

It's a Cook's Illustrated recipe I've used a lot to great success. Think the Malbec was just too tannic and it gives a bit of an off taste.

Any thoughts on masking it? Was thinking of maybe a bit of cinammon or cumin and pretending its Beef Burgundy-by-way-of-Morocco...

Collective wisdom appreciated!

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