Sauerbraten question
Darren wrote:
> Greetings everybody,
>
> For my next cooking endeavour, I want to make the classic German beef
> dish, Sauerbraten. I have several recipes to choose from, all slightly
> different in terms of ingredients, marinating time,etc.
> However, my questions concern exactly what cut of beef to use?
> Some recipes call for beef roast such as rump, while others call for
> top round,etc. All recipes call for the standard 2-3 hours roasting
> time.
> My local supermarket carries rump roast but they are always very
> small.
> I want to make a good sized dish of this.
> What would be the best cut of beef for this?
> Any suggestions greatly appreciated!
>
> Darren
I make it with bottom round.
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