Sauerbraten Recipe With Ginger Snaps

Slow Cooker Sauerbraten Beef in Gingersnap Gravy

WebSep 7, 2019 · Instructions. In a slow cooker, combine the beef, onions, broth, vinegar, and bay leaves. Mix well. Cover and cook on LOW setting …

Rating: 4.4/5(96)
1. In a slow cooker, combine the beef, onions, broth, vinegar, and bay leaves. Mix well. Cover and cook on LOW setting for 8-10 hours (HIGH 4-5 hours) or until the meat is cooked through and very tender.
2. Remove the bay leaves from the beef mixture. Stir in the crushed gingersnaps and brown sugar. Cover and continue to cook on LOW setting for an additional 15 minutes or until the mixture is bubbly and thickened.
3. Serve beef mixture over cooked spaetzle or egg noodles. Sprinkle with parsley if desired.

Preview

See Also: Beef RecipesShow details

Traditional German Sauerbraten Recipe Dinner, then …

WebNov 11, 2020 · Add beef and marinade to a slow cooker. Cover crock pot with lid and cook on low for 7-8 hours, or on high for 4-5 hours. Remove …

1. Add beef, red wine vinegar, beef broth, 1 tablespoon kosher salt, 1 tablespoon black pepper, sugar, cloves and bay leaves to a large ziplock bag.
2. Mix ingredients together, remove all air and marinate for 3 days.
3. Preheat oven to 325 degrees.
4. Remove beef from marinade, reserve marinade, and dry well.

Preview

See Also: Dinner Recipes, German RecipesShow details

Authentic German Sauerbraten The Daring Gourmet

WebAug 14, 2023 · Remove the roast and set aside. If using bacon, fry the bacon until done. Leave about 2 tablespoons of the oil/fat in the pot. …

1. Prepare the Marinade: Place all of the veggies and herbs in a heavy stock pot or Dutch oven along with the garlic, juniper berries, whole cloves, bay leaves, salt, sugar and peppercorns. Add the red wine, red wine vinegar and water.Bring the mixture to a boil, reduce the heat, cover and simmer for 10 minutes. Turn off the heat and let the mixture cool down completely.
2. Marinate the Meat: Nestle the roast in the vegetable marinade and place the lid on the pot.Let it marinate in the fridge for at least 4 days, preferably 7. (Traditionally, the marinating time is as long as 2 weeks!) Unless the meat is completely submerged under the liquid, turn the roast over once every day.Remove the roast, pat it dry with paper towels, and strain the liquid from the vegetables. Reserve the liquid and the vegetables.
3. Cook the Roast: Rinse the pot out and heat a tablespoon or two of oil in it over high heat. Generously brown the roast on all sides. Remove the roast and set aside. If using bacon, cook the bacon until done. Leave about 2 tablespoons of oil/fat in the pot. Place the strained vegetables in the pot (with the bacon if using) and cook for 5-7 minutes. Stir in the flour, cooking the mixture for a minute or two to eliminate the flour flavor. Add the liquid that you strained from the vegetable marinade, bring it to a boil, stirring constantly to prevent lumps.Add the raisins, honey and crushed ginger snaps. Return the roast to the pot.Bring to a boil, reduce the heat to low, cover and simmer for about 2 hours (may need less or longer depending on roast and marinating time) or until the meat is very tender.(Important Note: The longer you let the roast marinate the faster it will cook because the meat will be more tender from the start. So check on your roast periodically for doneness.)When the
4. Prepare the Gravy: While the roast is resting, strain the gravy and return the gravy to the pot. Taste and more sugar, salt and pepper as desired. If you want your gravy thicker, make a cornstarch slurry to thicken the gravy. (Note: The balance of sour to sweet is a matter of personal taste - adjust the flavor according to your preference. If the flavor is too strong for you, you can dilute it with a little water or broth.)Spoon the gravy over the sliced Sauerbraten and serve immediately.

Preview

See Also: German Recipes, German RecipesShow details