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2012-07-31 40 views
There is something with wine that both boyfriend and I would like to have our food be associated with, just like Guinness pork rib (sedaps!). This beef cooked in burgundy red with homemade pasta sounded like a good combo. Texture wise, I would say the "homemade pasta" tasted like dry pasta. The beef was tender but did not go easy on us and on that I did not find myself liking it. Taste wise, it had slight bitterness, presumingly the cooking with burgundy red, and too salty.