I have mixed feelings about this recipe so I'm giving a neutral rating. The flavor was really nice but I felt it needed something. Not salt type seasonings....I think more in the line of herbs. If I made again I would add Herbs de Provence. I would also up the wine to 3 cups and add 1 cup of beef stock. The liquid ratio is way off, as written, for extended cooking. I was using a cast iron dutch oven w/ a cast iron lid in the oven....and that is super resistant to evaporation and I was still adding liquid which isn't ideal. I would prefer to have added it all at the beginning so the flavors could have that time to develop. All that said, the meat was extremely tender and my family was overall happy with the outcome. (I served with homemade egg noodles and quick sauteed crisp haricots verts.) Basically, as written, the recipe would not be extremely successful. However, it has 5 star potential with very little tweaking! Thanks for sharing!!
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I have mixed feelings about this recipe so I'm giving a neutral rating. The flavor was...