January 7, 2012 - Red meat. (Non-meat lovers, turn away!)
I'm making beef bourguignon for dinner tomorrow night. If you've never made it, you're probably not aware that it's a dish best started the night before as the beef and some of the veggies need lots of time to marinate in a bottle of red wine.
So tonight I chopped up the beef and vegetables and they're now taking a nice red wine bath in the fridge.
The beef bourguignon recipe I'm using is from Virginia Willis' Bon Appetit, Y'all. I've made this recipe before and chose it over the Julia Child recipe as it's pretty similar ingredient wise but the text/instructions are far more approachable.