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Sauerbraten Recipe

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This recipe for Sauerbraten is from The Elliott Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 medium onion, sliced
1 boneless beef rump roast (4 pounds)
1 1/2 c. dry red wine
3/4 c. cider vinegar
2 tbsp. sugar
2 bay leaves
8-10 whole cloves
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. dried thyme leaves, crushed
1 can (10 oz) double strength beef broth
1/3 c. cold water
1/4 c. cornstarch
1 tsp. ground ginger

Directions:
Directions:
Place half of the onion in a deep 3 quart bowl. Slash top layer of fat on roast in a crisscross pattern. Place roast in bowl, top with remaining onion.
In a small saucepan, place wine, vinegar, sugar, bay leaves, cloves, salt, pepper & thyme. Over medium heat, bring to a boil. Pour over roast, pushing bay leaves into the liquid. Cover and refrigerate at least 12 hours, turning several times.
Transfer roast to a slow cooker - fat side up. With a slotted spoon, transfer onions to the slow cooker. Add beef broth and 1 1/2 cup of the marinade. Discard remaining marinade.
Cover and cook in crockpot on high for 5-5 1/2 hours or low for 10-11 hours or until roast is very tender. Transfer roast and onions to a large serving platter. Cover with foil and keep warm.
Pour 3 cups of the cooking liquid into a medium saucepan and bring to a boil over medium heat.
Meanwhile, in a small bowl, mix water, cornstarch and ginger until smooth. Stir into boiling liquid - bring to a boil for 1-2 minutes or until thickened. Serve over roast!

Personal Notes:
Personal Notes:
You can use crushed ginger snaps to add to the gravy. Also I recommend serving with dumplings!

 

 

 

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