Sadly, this recipe suffers from 2 out of its 3 ingredients. Bourbon in this quantity is uber-overpowering, and so much sugar that the taste is downright cloying. At the price of meat now days, it's a sin to waste it. The fumes were fit to bowl you over, even after cooking, and it was so sweet, it made our teeth ache. Not an auspicious combination. I tried to salvage it by reducing the leftover marinade somewhat to burn off the alcohol, then adding a cup of beef broth into which I mixed 1-1/2 Tb cornstarch. Added the juice of half a lemon to try to cut the relentless sweetness. It was a marginally better, but despite these measures, the still-megawatt sweetness just ruined it.
Was this review helpful?
8 users found this review helpful
Sadly, this recipe suffers from 2 out of its 3 ingredients. Bourbon in this quantity is...