I will be making sauerbraten this weekend. I have not done this before and have no idea "how" it should taste. What type of taste am I looking for here? Does the meat have to be cooked in a closed lid pot as compared to a roasting pan.
Should the gravy/sauce be thick or thin? I will not be doing any veggies as I cannot eat them, BUT, do I need to put some in just for the flavor.
If this meat is sitting in wine and vinegar for two/three days, won't the meat turn out to be very mushy. I over-marinated meat once and it was all mushy.
Can I use red wine vinegar? Again, please tell me what type of flavor I will be looking. Should it be sour?? I don't know.
Thank you
2007-08-09
04:49:35
·
5 answers
·
asked by
?
2