![]() ![]() Strain the sauce through a fine mesh sieve to remove any lumps. Yield: 1 Servings Categories: Beef, Crockpot 1 Chuck roast (about 4 lbs.) Salt And Pepper to taste 2 Onions sliced 1 cn (10. Whisk in the gingersnaps and cook until thickened, stirring occasionally. Add gingersnaps and brown sugar to the mixture. Return the liquid to the pan and place over medium-high heat. In 4 to 5-quart slow cooker, combine beef, onions, broth, vinegar, bay leaves, carrots, Mix well, then cover crockpot and cook on low for 8-9 hours. ![]() Remove the meat from the vessel and keep warm. If the meat is not completely submerged in the liquid, turn it over once a day.Īfter 3 days of marinating, preheat the oven to 325 degrees F.Īdd the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours. When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade. Heat a large saute pan over high heat add the meat and brown on all sides, approximately 2 to 3 minutes per side. Pat the bottom round dry and rub with vegetable oil and salt on all sides. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Next, I have speeded up the whole process by simply preparing the sauerbraten before I go to bed, letting it marinate in the fridge overnight, and then popping it in the Crock Pot the next morning to cook through the day.In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds. Cover and cook over low setting for 8-10 hours, or over high setting for 3-4 hours. Vinegar or not, I get pretty creeped out at the idea of any piece of thawed meat hanging out in my refrigerator for 5 days before being cooked (not to mention all the shelf space it would eat up!), so I use a different method which is much quicker, easier, and built for the modern kitchen schedule.įirst of all, I have swapped out the giant rump roast for pre-chunked stew meat, which is reasonably priced, available in whatever amount you like, and marinates much more quickly since it’s in small pieces. Add beef, onion, broth, vinegar, celery, garlic, carrots and potatoes to slow cooker. Traditionally, a sauerbraten roast is larded and marinated over the course of 3-5 days before cooking, and prepared in one large chunk to be sliced into when serving. Cook egg noodles in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Bring a large pot of lightly salted water to a boil. This is one of the great “welcome home” smells of worldly cuisine.Īlthough sauerbraten (a sort of super-tangy version of pot roast) is prepared in many different ways among various German regions, I prefer the taste of the Bavarian style with its brown sugar and gingersnap flavor balancing out a sharp vinegar marinade. Combine beef, onion, beef broth, vinegar, and bay leaves in a slow cooker. Man, I wish computers had Smell-O-Vision for this recipe post… Slow-cook the beef: Remove the beef from refrigerator about 30 minutes before cooking. (The meat will not be completely submerged.) Cover and place the bowl in the refrigerator to marinate for 2 days, flipping the meat once or twice per day. For a printable version of this recipe and complete ingredients listing, click here. Place the beef in the bowl of a 6-quart or larger slow cooker and pour in the cooled marinade.
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