Delicious and easy to prepare. My wife and dinner guests raved about how good this dish was, and my wife made em promise to prepare it more often. I felt the original recipe was a bit on the bland side, so I suggest using 3 tablespoons of brown sugar, 4 to 6 tablespoons of red wine vinegar (depending on taste), 2 tablepsoons of Worcesteshire, and 2 bay leaves. The results are wonderful. Make sure to serve the meat au jaus, as the broth is where most of the flavor resides.

Reviewed On: Mar. 25, 2001