After keeping them in the freezer for 3 mos, not knowing what to do with them, I decided to sour them. I searched this site for "Moose Meat" recipes, and came up blank. I'm not a great cook, but someone gave me 2 2 1/2 lb moose roasts. I reduced the amount of sugar and it was still bordering on too sweet. I have another recipe that cooks the roast with the sauce and it turns out much more flavorful and moist. 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. 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. ? 4 stars - This recipe was good but I would change something in it next time.Combine first 8 ingredients in large saucepan and bring to boil. (My DH is truly a critic and doesn't give 5's unless it's amazing) I would recommend it to others and would definitely make again. Thank you all for being here! Just a quick note on how I rate recipes: Most of the time I try to cook and have a good dinner on the table but I'll be honest enough to say there is still fast food occasionally in the budget! I have had such wonderful support here whenever I need it. I currently host a blog for saving money through finding deals and coupons if you are interested. Please feel free to check them out! I go on food jags and cooking jags! Please come say hi to me and chat on facebook. Even though I don't work in the forum any longer I've set up a lot of cookbooks for the purpose of OAMC and stretching food that might be helpful. My DH had to build in shelves for all my cookbooks! I like to dabble with OAMC and for a few years hosted the Budget/OAMC forum with some great people over there. I am a cookbook collector and have been collecting recipes for as long as I can remember. I was lucky enough to run into Recipezaar around Nov.
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