Sauerbraten

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I don't know where I went wrong with this one; as the recipe says, it's not exactly difficult. Meat was dry, flavourless and only barely edible, "sauce" wasn't sauce, it was an almost solid lump of glop (no idea what it tasted like as I wasn't about to put something that looked like that in my mouth. I've cooked lamb shanks before, so I'm familiar with the technique of braising tough cuts of meat for a long time in a slow oven, but this didn't work at all. What a waste of 72 hours' marinading that was!

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The only reason I have given this recipe only 3 stars is because of the choice of the cut of meat. Round lacks flavour as far as I am concerned. I substituted a 7 Bone Blade Roast for the Round and marinated for an extra two days bringing the total to 5 days. Due to the higher fat and collagen content of Blade, the meat was much moister and was far more flavourful than my first stab with Round.

I substituted Cross Rib and Short Rib using the same recipe as well. What can I say, the ribs were one of the most amazing experiences my palate ever experienced. Tender, full of flavour, and moist beyond belief.

Mutton, the leg or shoulder, also works supremely well with this recipe. Add two healthy pinches of cumin seeds to the marinade.

The recipe deserves 5 stars when the right cut of meat is used.

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Best Sauerbraten ever! Everyone loved it.

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I made this for a dinner party tonight and it was a big hit!!! It's perfect the way it is, no modification required. I love, love, love it!!!!

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This is my second year to serve this for our Christmas dinner and it has again knocked everyone's socks off!! It is a labor of love that is WELL worth it!!!

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This is one of my family's favorites! I always have to make a double batch if I hope to get any for myself. I am fixing this for Christmas dinner instead of turkey or ham.

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I made this last night and was looking forward to leftovers for lunch.... however there were no leftovers! This was an excellent meal. I followed the recipe exactly, with the exception of subbing Allspice berries for Juniper. I thought it was one of Alton's best!

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I've never been disappointed with Alton Brown's recipes until today. I followed it to the letter... ok, I actually used a few less gingersnaps, thank goodness... but it was soooo horribly sweet! It smelled so fantastic as it marinaded for 3 days, but the 1/3 cup sugar was totally too much. So, I ended up trying to doctor it with Knorr's Sauerbraten mix and more red wine & salt. Back to square one in trying to find Sauerbraten as delicious as Cafe Berlin.

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My husband and I lived in Germany for a short time, and we enjoyed German food, but never tried this type, so we very much wanted try it. We were so glad we did. It was fantastic! The meat was fork tender and the gingersnap gravy went really good with it. I was afraid that possibly the marinade may be too sour, but it was just right. We loved this sweet and tangy dish!

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We were celebrating a mini-Oktoberfest and this dish was very popular. It was very easy to prepare and the meat was so tender. Follow the directions as written and read carefully. Remember to add the sugar, and remember to add the marinade and cover the pan. The meat was fork tender. We served the sauerbraten with red cabbage and German potato salad. The gingersnap gravy was also quite good.