Sauerbraten

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Awful. Registered with food network just to rate. I hate my beef overcooked, so I only put it in for 3 hours. Lo and behold, it turned out so dry it was impossible to eat. The sauce doesn't even do sauerbraten justice. I'm a German citizen so I know what its supposed to taste like.

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This is a decent recipe but there are a few things that I may suggest. Browning the meat after marinade and before cooking seemed to help the dryness that some have complained about here. My browning after the marinade, it seems to lock in the marinade making for a more flavorful and moist meat. I also like to do my cooking of this Recipe in a slow cooker and I get great results.

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I found this really easy to do! My best friend is German & she said it was as good as, if not better than what her mother used to make! It was a huge hit with my guests & husband!! Going to make it for Christmas Eve dinner!! Can't wait! Happy Holidays to all & thanks Food Network!!!

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Last time I made this I didn't have all of the ingredients. This time I found the juniper berries and mustard seed. It was to die for!

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the recipe seemed very traditional and the flavor was good (reviewed by my dinner guest, my german mother tonight also! but DRY! i took it out after 3 hours - it was a 4 lb roast - and it was way overdone. plus way too many gingersnaps - i would half that, and add red wine to thin the gravy (btw, there should be red wine IN the marinade for it to be really authentic

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Very very good. My butcher was out of bottom round so I used a chuck roast, and it was fantastic. I served it to friends who are fans of German food and they loved it too. AB is genius.

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I made this recipe following the instructions precisely. I even ordered my meat from a reputable butcher rather than the grocery store..

The meat was dry and flavorless. The sauce was ok (and the only thing that made dinner edible.

I can't imagine what went wrong. Alton's recipes are usually so good that I spent all that time on this one and ended up so disappointed.

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I made this recipe as written by Alton Brown and it was loved by all who ate it. I highly recommend this recipe to any and all who like sauerbraten and/or other German foods!!

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Was taken to a German restaurant in Pittsburgh, PA and had their Sauerbraten. It was ok, but...well, didn't ring the bell.

Of course, I'm a Good Eats fan for the last few parts of a decade (don't ask, really, just don't and thought of this recipe to try for a boyfriend who's in love with Sauerbraten.

Well, I made it Alton's way. Took three days. TOTALLY worth the effort as I had a new dish waiting for him when he visited here in Jersey.

I have to say, it's VERY nice to have something special for someone you care about and this was a hit. A SERIOUS hit.

Even though I made a few mistakes (not enough gingersnaps as my supply got eaten a bit :, the meat came out as advertised and I got a rave review on it.

Just do it. Make the dish and enjoy the results. Can't hurt, tastes great.

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Just simply amazing. Every tasty bit of it was mouthwatering and so easy to make. I found all the ingredients in our local supermarket and I let it marinate for four days since I couldn't make it on the third. I did add more liquid (half cup of each vinegar and when making the gravy added half the gingersnaps at first then added the rest just to make sure the flavor was okay.

Every bit of it was scarfed down - I made red cabbage, potato dumplings and to mop of the gravy even more served with fresh baked pumpernickel bread. I live in a german town and have plenty of german restaurants and this recipe NAILED IT!