Yet I noticed the fork rating, so I read the reviews. Sitting in the sauce 2 hrs before serving saved it. I thought the meat for the cut was a bit over done and tough. The only thing I would suggest is that a meat temperature should be given rather than until tender. Warm and homey, with a slight interestingĬooked this for 120 people for an Oktoberfest. Should be a savory aged beef flavor that's Your cellar with a piece of meat that's not It also goesĪgainst the historical roots of this dish. The flavor of the sauce was good but the meat.Īddition in this recipe, sorry. I don't know what we did wrong, but this was tough as leather. Other than that I rated it 3 out of 4 forks, very nice recipe. Replace the brown sugar with white sugar at 2 tablespoons and use 1/2 cup of crumbled ginger snaps. Very Good with a wonderful aroma, I advise instead of baking to boil in the marinade for 3-4 hours at a gentle boil. It also went well with an icnredibly rich chocolate tart, the recipe for which is chef Tyler Florence's. I served Clancy's Shiraz/Cab/Merlot blend with sauerbraten, and it was a great success, even (especially!) to the wine enthusiasts at the table. I soak for 5 days but other than that as is fulfills every Oktoberfest need you've had.even if it's in April! I pair this with the nutmeg spaetzle recipe and red wine braised cabbage with bacon recipe, both on this site. 15% for me is the way to go.īest recipe on this site, hands down. It may seem trivial, but even at 12% the sweetnees is cut back considerably. One time I used Progresso's brand and I thick the percentage was 10%. Oh! An important factor: Make sure you use a red wine vinegar with a high percentage of actual vinegar in it. So you roast the beef for 2 hours without any juice? hmmm can't quite get it. Bake beef until heated through, about 15 minutes. Slice beef and arrange in large baking dish. Bring to boil, scraping up any browned bits. Pour into roasting pan and place over medium-high heat. Boil until thick, stirring often, about 10 minutes. Gradually mix in 2 cups marinade (discard any remaining marinade) and broth. Stir over medium heat until dark brown, about 10 minutes. Mix 1/4 cup oil and flour in heavy large skillet. Strain marinade (do not clean roasting pan). Pour any accumulated juices from roasting pan into marinade. Remove beef from marinade and place in roasting pan reserve marinade. Cover and chill 2 days, turning beef twice daily.
Place beef in bowl slightly larger that beef. Combine first 8 ingredients in large saucepan and bring to boil.
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