Tue, Dec-11-18, 10:09
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Senior Member
Posts: 5,366
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Plan: very low carb real food
Stats: 245/125/135
BF:
Progress: 109%
Location: Vermont
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Many many years ago I made sauerbraten using a recipe from the New York Times Cookbook. I had to buy a larding needle to inject the meat with lard and flavoring to tenderize and flavor the meat. No doubt this recipe has been out of style for a while. Maybe it's time to give it a try again although I would have to buy a new larding needle since mine disappeared decades ago. If memory serves me right it was delicious.
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