This weekend, it will be a reprise of a recipe we thoroughly enjoyed a few weeks back, for Beef Burgundy. This was a fairly easy recipe, even for a novice like me – all you need is time, for the meat to simmer to a delightful tenderness. The sauce was phenomenal, and I suggest you make more than you need, because it will be in demand for leftovers (hint: this goodness on an open-faced sandwich is incredible).
Suggested wine: a hearty red, such as this Bleasdale Meritage (Cabernet/Shiraz) from Australia. A very tasty combination – you can detect the structure of the cab, and the pleasant fruitiness of the Shiraz. Available from the Wine Library, a great wine store in NJ. You can order on-line from other states, of course. Warning: if you walk into the bricks-and-mortar store, you WILL walk out with way more bottles than you planned – and you’ll be quite happy about it (great prices, tremendous selection)!
