I made this last night using the original list of ingredients; since the recipe does not specify, I used whole berry sauce. Though I switched the cook time and temperature to 8 hours on low, I changed nothing else. The meat cooked perfectly, but both I and my husband (who doesn't care for "unusually flavored" meats) thought the beef was terribly bland, with way too little cranberry flavor. The sauce was very, very thin, more a tasty broth than a sauce. We tried pouring it over rice, and it just fell straight through to the plate, though the whole cranberries did add a nice sweetness. In retrospect, I don't know why the flouring step is included. It does absolutely nothing to thicken the sauce, and I think browning without the flour would work just as well if not better, and with less mess. I will probably try this recipe again, but next time I will not add water and will probably add another can of cranberry sauce, perhaps regular instead of whole berry or a mixture. I will also deglaze the pan with red wine and the onions next time, as at least one other reviewer suggested. Definitely not a bad recipe, but it didn't meet our expectations as written.
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I made this last night using the original list of ingredients; since the recipe does not...