There was a recipe in the Boston Globe recently for Sauerbraten that has me inspired. My husband loves it and at least twice a year we have make a trip in Jacob Wirths to satisfying his craving even thought he often complains its not very good. So I thought I would try my hand at it. But before I go thru the 5 day process do you have any tips? Tricks? Also what do you think of this recipe (link below)? There are thousand of recipes on line so if any one has a "tried and true" I would love to hear about it!