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. 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. Combine vinegar, water, lemon juice, salt, sugar. 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. How to make it Directions Pour pickling spice into a square of cheese cloth and tie into bundle with string. Add gingersnaps and brown sugar to the mixture. Mix well, then cover crockpot and cook on low for 8-9 hours. Preheat oven to 375F, Add ginger and cloves to breadcrumbs. In 4 to 5-quart slow cooker, combine beef, onions, broth, vinegar, bay leaves, carrots, and potatoes. While beef is cooking, prepare the potato balls. Cook on low for 5-6 hours until beef is tender. bowl or ziplock bag) Pour all ingredients into the slow cooker. 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. Coat sliced beef in cornstarch ( use a large. Man, I wish computers had Smell-O-Vision for this recipe post… Serves 5 to 7.For a printable version of this recipe and complete ingredients listing, click here. Cover tightly cook 5 to 6 hours on high, turning occasionally. Place roast in crock pot add onion, broth, brown sugar, and vinegar. Slice roast or break into large chunks, depending on cut and tenderness serve with sauce (sauce may be strained if you like). Sprinkle roast on all sides with salt and pepper. Cover and cook until sauce thickens somewhat, about 15 minutes. Stir gingersnaps into liquid mixture in slow cooker. INGREDIENTS 4 lb Chuck roast Noodles 8 Gingersnaps 2 Onions sliced salt and pepper to taste 1/3 c Cider vinegar 1 10.75-oz can condensed beef 1/3 c. When roast is tender and you're almost ready to serve, use two forks to transfer roast to serving platter. ![]() Cook until tender, 8 to 9 hours on LOW roast can cook up to 10 hours. Cook, stirring constantly, until sugar dissolves and mixture comes to a boil. Cook, covered, on low until meat is tender, 6-8 hours., Remove roast from slow cooker. When roast is browned, transfer to slow cooker.Īdd broth, vinegar and brown sugar to Dutch oven. Tie juniper berries, cloves and bay leaf together in cheesecloth add spice bundle to slow cooker. ![]() While roast is browning, scatter half of the onions into slow cooker. ![]() Add roast, and brown well on all sides if the oil starts smoking, reduce heat slightly. In Dutch oven, heat oil over medium high heat until shimmering. Rinse roast, and pat dry with paper towels. If you prefer a smooth sauce, pass it through a wire mesh strainer, pressing on the onions, before serving.Ģ to 3 pound venison roast, preferably from the rump or round (1 to 1.5 kg)Ģ medium onions, sliced, divided into 2 portionsĪ small square of cheesecloth and a piece of kitchen stringġ0 gingersnaps, finely crushed (2 inch diameter) Tangy-sweet flavor of sauerbraten without all the fuss. This simpler version does not have to be marinated for several days.
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