A question for any of you that has made JC's BB. I'm curious as to what wine you used. I made the BB yesterday. First time I've actually followed a step by step recipe like this but wanted to make it one time exactly as written in my Mothers old 'The French Chef Cookbook.'
The BB turned out good. Much nicer than my usual throw it together beef stew with a splash of red wine, but I think it would have been even better with the proper red wine. I'm not much of a drinker of red wine, I do cook with it but usually in small amounts at a time, so the flavor of the wine in my dishes have never been as noticeable as it was in this recipe.
I left the selection of a good red wine to use up my DH. His choice was an an Australian Red labeled [yellow tail] SHIRAZ.
I feel my DHs selection was far too bitter/strong for this dish. I knew the wine flavor would be more prominant as the recipe does call for 3 cups, and was prepared for that, but I was not prepared for the almost bitter after taste. I believe a mellower red or tastier red would have been a better selection .
JCs recipe is well worth taking the time to do the step by step as it is good, and I will make it again, but, I'd like to improve on it before I do.
So, any suggestions from all you red wine lovers out there would be muchly appreciated!
Thanks so much
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