Problem with Boeuf Bourguignonne

[giveup]

I have made ths hundreds of times with no problems,but the one I've just made tastes very acidic. Any suggestions. Thanks.(how about the spelling,checked with Delia)

[EcclesCake]

Try adding a spoon of the darkest sugar you have in the cupboard.

[giveup]

Will try that eccles, also wondered about yogurt

[dannyk13]

Did you use a cheap wine. This dish requires a good quality red

[EcclesCake]

I definitely wouldn't add yogurt....it's acidic itself!

Do you have any of the wine left, it might be worth trying it as it could well be due to the wine.

Try the sugar trick and see how you get on, darker sugars will enrich the flavour and balance the acidity whereas white sugar will just add sweetness but no depth.

[coccinelle]

Chefs in France add a square of dark chocolate.

[giveup]

The wine was the same I always use,a medium bodied red.I will try the sugar and the chocolate (separately) and see what happens. Thanks for your suggestions.

[diddlydo]

By the way it should be "bourguignon"

[cracker22]

I bought a kg of shin yesterday to make this dish tomorrow - I'll try a couple of squares of Bourneville - sounds good. Thanks