Quote:
Originally Posted by cdcox
I used bottom round. It would have been even better with a more marbled cut with a little higher fat content.
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I see. I just use what is labeled at the time as stew beef.
Now, one more question before I go to sleep. Did you make your's using that Pinto Noir I saw in your pic? Or was that just what you drank?
Never heard of, or would have thought of using that wine. I use a Burgundy wine. I love Pinot Noir to drink though. One of my favorite red wines.