My Saturday cooking efforts paid off. Tonight warmed up a cup of bone broth, then added a little to the Bouef Bourignon (so?) to warm up to serve over egg noodles. Might have added a smidge much broth, so needing a spoon and fork to eat, but woah: the flavor is amazing. Wishing I knew what NYC homemade bone broth tastes like so I know how to adjust my cooking method.
Ps: made with a @FoursightWines Pinot Noir; served with this beautiful Pinot Noir from @RamsGate. It yields just enough to let the savory mushroom/beef dish shine and yet the fruit stands its ground.
#Mondaysareenjoyableagain — 8 years ago
Kyle
Beautiful color. Very light aroma, floral with strawberries. Very mellow first impression gets better with after taste. @Jordan Salcito #mondaysareenjoyableagain — 8 years ago