I made sauerbraten today. This is a classic German dish where you marinate the beef in what is essentially a pickling liquid for a couple days, and then braise in that liquid. I've never made it before. Although it is usually made with a tougher beef roast, I chose to use eye of round steaks, which are also tough, but obviously thinner than roast. The recipe is designed for the slow cooker, which is what I used. It calls for 8 hours on low, but I had to start it before work, so it got more like 11.
Results: fork tender, great flavor, but dry. Mrs Grill asked how something that cooks in liquid all day could be dry. My take: too much time pushes all the liquid out. And eye of round doesn't have much fat, so that doesn't help. Thoughts?
Results: fork tender, great flavor, but dry. Mrs Grill asked how something that cooks in liquid all day could be dry. My take: too much time pushes all the liquid out. And eye of round doesn't have much fat, so that doesn't help. Thoughts?
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