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Sauerbraten, Slow-Cooker Recipe

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This recipe for Sauerbraten, Slow-Cooker is from Marie Elena & Jim's 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:  
3-4 lb beef roast (such as chuck or rump)
1 cup red wine vinegar
1 cup water
½ cup red wine
1 onion, sliced
2 carrots, sliced
2 celery stalks, sliced
3 cloves garlic, minced
10 whole black peppercorns
4 whole cloves
2 bay leaves
1 tsp mustard seeds
1 tsp sugar
½ tsp salt
¼ tsp ground black pepper
1 Tbsp vegetable oil
¼ cup crushed gingersnaps

Marinate beef: In large bowl or resealable plastic bag, combine red wine vinegar, water, red wine, onion, carrots, celery, garlic, peppercorns, cloves, bay leaves, mustard seeds, sugar, salt & black pepper. Add beef roast, ensuring it is fully submerged in marinade. Cover; refrigerate 2-3 days, turning meat occasionally.
Sear beef: After marinating, remove beef from marinade; pat dry with paper towels. Reserve marinade. In large skillet, heat vegetable oil over med-high. Sear beef on all sides until browned, 2-3 min per side.
Transfer seared beef to slow cooker. Pour reserved marinade & vegetables over beef. Cover; cook on low 8-10 hours until meat is tender & easily pulls apart.
Remove beef from slow cooker; cover with foil to keep warm. Strain liquid into saucepan, discarding solids. Stir in crushed gingersnaps; bring mixture to simmer over medium heat. Cook, stirring frequently, until the sauce has thickened to your liking.
Directions:
Directions:
Slice sauerbraten; serve with sauce spooned over top. Pair it with traditional German sides like mashed potatoes, spaetzle, or red cabbage.

 

 

 

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