Sauerbraten

sauerbraten
SauerbratenMatt Taylor-Gross

Chef Thomas Ferlesch of Brooklyn's Werkstatt restaurant says one thing is nonnegotiable when it comes to making this classic German dish: the use of beef shoulder, also called flat iron steak, or Schulterscherzel in German. "It has just enough fat for braising without being too rich and greasy or too dry," he says.