This was delicious. I decided to double the au jus recipe, but only used one 12 oz bottle of beer, a dark winter ale. I added worchestershire (not too much), a little bit of tabasco sauce for zing, garlic, mushrooms, green peppers, sweet onion, salt, pepper, and savory. I got a great cut of meat from my local butchers (who always ask what I am making and choose the best cut, then upon return asked how it turned out)If you have a local butcher I suggest you go there, a little more $$ but well worth it. I was advised to leave fat on until 130 degrees, then removed roast, cut off fat, sliced and returned to broth. I used sourdough bread toasted with provolone cheese.............I thought my boyfriend was going to propose marriage after having this dish.
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This was delicious. I decided to double the au jus recipe, but only used one 12 oz bottle of...