Beef Burgundy S.O.S.
Ran out of Pinot Noir and used Malbec.
It's a Cook's Illustrated recipe I've used a lot to great success. Think the Malbec was just too tannic and it gives a bit of an off taste.
Any thoughts on masking it? Was thinking of maybe a bit of cinammon or cumin and pretending its Beef Burgundy-by-way-of-Morocco...
Collective wisdom appreciated!
I think you might be on the right track witht the cinnamon. Cumin, maybe too earthy?
How about brightening the flavor back up with a gremolata (lemon zest, parsley and minced garlic)?.
I'd take a small portion and give it a little squeeze of lemon and some zest and see if you like it. If it balances out the tannins, give the whole dish the same treatment before service.
I use gremolata with veal osso bucco and other beef braises.
Man, that is one fabulous recipe-I just made it a week or so ago....definitely time consuming but so good. I'm trying to think of what would mellow out tannin, and I'm almost wondering about something either sweet (a little sugar, even) or creamy-cream or sour cream. You might want to put a bit in a bowl and experiment.
You can also use your malbec and, towards the end of the simmering, add a small glass of good quality cassis liquor. Its sweetness will soften and round out your sauce...