- T​hings get goopy one it's cool - but the taste? R.I.C.H.

Beef Bourguignon – the best use of a Shiraz Cabernet, ever?

N​ot being a oenophile, figuring out what to do whenever people visit carrying a bottle of wine leads to ... issues. Here's one way of dealing with things.

5w ago

T​he Angry Somm would probably get angrier... Sorry(!) but this was the best use of a Shiraz Cabernet, Ever!

T​he other thing worth noting was, of course, the slow cooking. T​he two hours simmering on a low heat was worth it.

T​he recipe itself was pretty simple. Beef. Veg. Wine. Bacon. Heat. While the results don't look good (it had cooled down when I shot it) I am assured by the crowd who matters (read family) that it was a) rich and b) passable! Taking the average, I thing we might had hit a pass grade!

The next time it's made, I'd include some steamed veg as a side, and maybe a peaty malt whisky pre-dinner!

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Comments (9)

  • It has bacon so it has to be good

      1 month ago
  • No, no, no. Can't be Shiraz Carbernet or whatever. It has to be Pinot Noir, the grape of Burgundy. Old cookbooks say, "Beef Bourguignon needs two bottles of Gevrey-Chambertin, one is for the pot, one is for the table." Mind you, it would have been okay in old days when Gevrey-Chambertin was fraction of the price compared to today.

      1 month ago
    • Love Beef Bourguignon, but at home. It is not a restaurant dish. Not even in Burgundy, unless you are local, know restaurant owner and order in advance. By the way, same applies to Le Coq au Vin and Le Coq au Vin Blanc (Alsace version, using...

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        1 month ago
    • I revel in my ignorance of wines! 🤣 It made a amazing TWO dishes though. Watch this space! 😁

        1 month ago
  • Passable? 🤣

      1 month ago
    • I know, right? 😏 Can’t please everyone all the time I guess...😁

        1 month ago
    • Haha, it is funny that you described the dish as passable 😂. It sounds like you would have preferred to drink the whole bottle 🍷instead 😅

        1 month ago