FoodiesTalk

Tried a new recipe for the Sunday night festivities: Wolfgang Puck's beef brisket braised with wine, apricots and beef broth accompanied with carmelized pearl onions. Oooooh Eeeee, it was wonderful. I served it with buttered noodles and a salad. It made a really nice dinner and had an Eastern European taste..almost like a Hungarian ghoulash.
Lots of left overs and enough for fellow foodie Vicki.
Margy