Beef Bourguignon – the best use of a Shiraz Cabernet, ever?
Not 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.
The Angry Somm would probably get angrier... Sorry(!) but this was the best use of a Shiraz Cabernet, Ever!
The other thing worth noting was, of course, the slow cooking. The two hours simmering on a low heat was worth it.
The 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!