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Post by BBQ Butcher on Nov 18, 2005 12:35:33 GMT -5
"I am preparing to make Sauerbraten and wanted to know which cut of meat is best for this dish. I don't want it to be too tough or dry after it's cooked. I was planning to buy bottom round, but please let me know if this is the best choice in cuts of meat. Also if you have a favorite recipe for this dish, please send me the link. Thank you....Peg" Peg, traditionally Saurbraten is made with a Rump Roast. It is the other end of the Bottom Round. Bottom Round and Top Round will work as well. The Beef Chuck Boneless Shoulder is another good substitute, as long as it's a center cut. I've made this dish using the following recipe. www.recipesource.com/text/ethnic/europe/german/recipe86.txt
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