Santa Rosa, CA Gateway to Great Wine Country My German mother never used the gingersnaps in her receipe, so I don't either, just thicken with some cornstarch mixed with water. These basic changes will make a big difference in the meat and the gravey. All who rated this highly had turned it into a classic Sauerbraten by changing the water to wine and the cider vinegar to red wine vinegar. 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.
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