We are in the middle of moving, so I wanted to use ingredients on hand. Slight misread for browning: half EVOO, half butter. Used red wine vinegar and Dijon instead of plain vinegar & dry mustard. OK, maybe a little more Merlot than needed. Based on other reviews, reduced brown sugar to 2 Tbsp & beef broth for water. High for the 1st 90 minutes then switched to low.
The results were...AMAZING! My husband demanded this become part of our Favorites Recipe Book. The bones fell right off and the meat melted on your tongue. I DID have to spoon off a good amount of fat before thickening the sauce & will maybe do the day before as one review advised. We served it over mashed potatoes but egg noodles or rice are in the future.
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We are in the middle of moving, so I wanted to use ingredients on hand. Slight misread for...