SUNNY'S EASY SLOW COOKER SAUERBRATEN
Provided by Sunny Anderson
Categories main-dish
Time P2DT9h30m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- For the marinade: Season the beef on all sides with salt. Place in a large plastic bag (turkey bag!) and add the onions, red wine vinegar, pickling spice blend, honey, peppercorns and 1 cup water. Marinate, refrigerated, for 2 days.
- For the sauerbraten: Remove the beef from the marinade and reserve the marinade. Pat the beef dry. Sprinkle the flour on all sides of the beef. In a large pan on high heat, add the oil. When it begins to swirl and smoke, add the beef. Sear on all sides to a deep golden brown, 6 to 8 minutes; don't forget the ends!
- Add the beef to a slow cooker and pour in the reserved marinade and red wine. Cook on low for 8 hours, until the meat is tender but not falling apart.
- Remove the beef, tent loosely with foil and rest for 10 minutes. Turn the slow cooker to high and reduce the liquid slightly, 10 to 15 minutes.
- Slice the beef and serve with the sauce, boiled potatoes and Sunny's Simple Red Cabbage Kraut.
- To a large pan with straight sides or a stockpot, add the beer, sugar, vinegar, red pepper flakes, liquid smoke, garlic and peppercorns. Turn the heat to medium high and stir to dissolve the sugar. Stir in the onions and cabbage and bring the mixture to a boil. Turn down the heat and simmer, stirring occasionally, until the cabbage is tender, 35 to 45 minutes. Serve warm or chilled.
SAUERBRATEN
Provided by Alton Brown
Categories main-dish
Time P3DT4h50m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- 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 bring this to a boil, then lower the heat and simmer for 10 minutes. Set aside to cool.
- Pat the bottom round dry and rub with vegetable oil and salt on all sides. Heat a large saute pan over high heat; add the meat and brown on all sides, approximately 2 to 3 minutes per side.
- 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. Place into the refrigerator for 3 days. If the meat is not completely submerged in the liquid, turn it over once a day.
- After 3 days of marinating, preheat the oven to 325 degrees F.
- Add the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours.
- Remove the meat from the vessel and keep warm. Strain the liquid to remove the solids. Return the liquid to the pan and place over medium-high heat. Whisk in the gingersnaps and cook until thickened, stirring occasionally. Strain the sauce through a fine mesh sieve to remove any lumps. Add the raisins if desired. Slice the meat and serve with the sauce.
SLOW-COOKER SAUERBRATEN
Provided by Food Network Kitchen
Time 8h35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Sprinkle the brisket with 1 teaspoon salt and 1/2 teaspoon pepper and cut crosswise into 3 pieces. Heat the olive oil in a large skillet over medium-high heat, add the brisket in batches and brown, about 3 minutes per side. Transfer to a 5-to-6-quart slow cooker.
- Add the tomato paste to the skillet and cook, stirring, 1 minute. Whisk in the wine, vinegar and pickling spice sachet and simmer 4 minutes. Add to the slow cooker along with the beef broth, carrots, celery, leeks and half of the gingersnaps. Cover and cook on low, 8 hours.
- Remove the meat, vegetables and spice sachet. Whisk the remaining gingersnaps into the cooking liquid and add salt, pepper and parsley to taste. Set aside 1 piece of brisket, 1 cup vegetables and 2 cups gravy to make Corn, Squash and Beef Casserole. Slice the remaining meat and serve with the vegetables and gravy.
Nutrition Facts : Calories 628, Fat 19 grams, SaturatedFat 6 grams, Cholesterol 139 milligrams, Sodium 795 milligrams, Carbohydrate 25 grams, Fiber 4 grams, Protein 76 grams
SAUERBRATEN IN CROCK POT
Boneless chuck roast makes the BEST "sour beef", since it literally "melts" in the gravy - and only needs to marinate overnight. My mom used to make REAL potato dumplings from cooked, riced potatoes, but Panni mix works well without the uncertainty of disintegration. I have found that commercial gingersnaps aren't what they used to be, carry very little ginger flavor, and does not thicken for gravy. A few years ago, I BEGGED Zaaries for a gingerbread cookie recipe, was given "Recipe#111307", Good Old Gingersnaps, which I have used since, but doubling the amount of ginger. Leftovers are great on noodles or bread. Cooking time includes marinating overnight.
Provided by NurseJaney
Categories Roast Beef
Time 20h45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Pour pickling spice into a square of cheese cloth and tie into bundle with string.
- Combine vinegar, water, lemon juice, salt, sugar, onion, and spice bag in the crock pot.
- Add the meat and marinate in a cool place overnight.
- Cook all day on low heat.
- Remove meat and spice bag.
- Add crumbled gingersnaps.
- Whisk or stir until gingersnaps form a smooth gravy.
- Add gingersnaps as needed to thicken to desired consistency.
- Taste, and add additional salt and/or sugar to suit individual taste.
- Return meat to pot and cook a little longer, so that flavor of gravy penetrates meat.
- Serve with potato dumplings or mashed potatoes.
Nutrition Facts : Calories 565.2, Fat 20.7, SaturatedFat 8.8, Cholesterol 199.6, Sodium 1546.5, Carbohydrate 26.6, Fiber 0.9, Sugar 10.6, Protein 65.5
OLD-WORLD SAUERBRATEN
Meet the Cook: The secret to this sauerbraten is that it doesn't require marinating. I've been making it for 20 years now. It's an excellent family dinner, and you can also serve it to company along with potato pancakes, red cabbage and applesauce. My husband and I have three grown sons and a grandson. Cooking's my favorite hobby, but I'm an avid flea-market and antique shopper, too. -Phyllis Berenson, Cincinnati, Ohio
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 14-16 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, heat oil over medium-high. Brown beef on all sides. Add all remaining ingredients except gingersnaps; bring to a boil. Reduce heat; cover and simmer until beef is tender, about 3 hour., During the last 30 minutes, stir in gingersnaps. Remove meat; discard bay leaves and cloves. While slicing meat, bring gravy to a boil to reduce and thicken.
Nutrition Facts : Calories 229 calories, Fat 9g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 420mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 29g protein.
CROCK POT SAUERBRATEN
Looking for something to serve for Oktoberfest? NOTE: Plan ahead because this needs to marinate for 3 days. This is surprisingly easy to make. Assembling the marinade takes very little time and the actual cooking is done in a crock pot, leaving you free to enjoy your day however you wish. The important thing is not to skimp on the marinating time.
Provided by Roxi3617
Categories Meat
Time 7h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Combine the first 8 ingredients in a large saucepan and bring to a boil. Cool.
- Place beef in a glass 9 x 13" baking dish. Pour cooled marinade over beef. Cover with plastic wrap and marinate in refrigerator for 3 days, turning twice daily.
- Remove meat and place in a 7-8 quart slow cooker. Strain marinade and pour over beef. Cook on low for 6-7 hours, or until beef starts to fall apart on the edges.
- Remove beef to a platter and slice 1/4" thick. Set aside.
- Strain liquid and return to crock pot, turn to high. Add the brown sugar and gingersnaps, stirring until dissolved. Mix the flour into the 1/4 cup water. Stir into the liquid and heat and stir for 5 minutes. Return the beef to the gravy. Cover and cook on high for 30 minutes more or until the gravy is thickened. Serve with hot noodles or Spaetzle.
Nutrition Facts : Calories 619.5, Fat 25.5, SaturatedFat 9.8, Cholesterol 208.7, Sodium 848.7, Carbohydrate 24, Fiber 1.1, Sugar 12.9, Protein 68
OLD-COUNTRY SAUERBRATEN
This recipe has been a well-guarded secret in my family for generations but I have decided to share it because it is so yummy. It is sure to be a hit in your family as well.-Inge Perreault, Oxford, New Jersey
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 10 servings.
Number Of Ingredients 16
Steps:
- Place bay leaves and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. In a large saucepan, combine the water, vinegar, onions, garlic, salt and pepper. Add spice bag. Bring to a boil. Remove from the heat; cool completely. , Place the roast in a 2-gallon resealable plastic bag. Add half of the marinade. Seal bag and turn to coat; refrigerate for 3 days, turning once each day. Cover and refrigerate remaining marinade., Remove meat from marinade; discard marinade, onions and spice bag. In a Dutch oven, brown roast in butter on all sides. Sprinkle with sugar. Add reserved marinade. Bring to a boil. Stir in molasses. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until meat is tender. , Remove roast to a cutting board. Cut into thin slices; set aside. Skim fat from cooking juices. In a small bowl, combine cornstarch and cold water until smooth; gradually stir into juices. Add gingersnaps. Bring to a boil; cook and stir for 2 minutes or until thickened. Return meat to gravy; heat through. Serve with spaetzle.
Nutrition Facts : Calories 290 calories, Fat 10g fat (4g saturated fat), Cholesterol 96mg cholesterol, Sodium 656mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 2g fiber), Protein 28g protein.
GERMAN SAUERBRATEN
Our family loves it when Mom prepares this wonderful old-world dish. The tender beef has a bold blend of mouthwatering seasonings. It smells so good in the oven and tastes even better-Cathy Eland, Highttown, New Jersey
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 14 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine salt and ginger; rub over roast. Place in a deep glass bowl. In a large bowl, combine the water, vinegar and sugar. Pour half of marinade into a large saucepan; add half of the onions, pickling spices, peppercorns, cloves and bay leaves. Bring to a boil. Pour over roast; turn to coat. Cover and refrigerate for 2 days, turning twice a day., To the remaining marinade, add the remaining onions, pickling spices, peppercorns, cloves and bay leaves. Cover and refrigerate., Drain and discard marinade from roast; pat roast dry. In a Dutch oven over medium-high heat, brown roast in oil on all sides. Pour 1 cup of reserved marinade with all of the onions and seasonings over roast (cover and refrigerate remaining marinade). Bring to a boil. Reduce heat; cover and simmer for 3 hours or until meat is tender., Strain cooking juices, discarding onions and seasonings. Add enough reserved marinade to the cooking juices to measure 3 cups. Pour into a large saucepan; bring to a boil. Add gingersnaps; reduce heat and simmer until gravy is thickened. Slice roast and serve with gravy.
Nutrition Facts : Calories 233 calories, Fat 7g fat (2g saturated fat), Cholesterol 72mg cholesterol, Sodium 410mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 30g protein.
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- Trim excess fat from roast. In a large zip to lock plastic bag, add onion, lemon, spices and salt and sugar. Pour in vinegar and water. Add roast. Refrigerate for two days, turning meat approximately every 12 hours during marinating time.
- Place meat in a crock pot. Strain the marinade and add 1 cup of liquid to the meat in the crock pot, reserve the rest in the refrigerator to thin gravy if needed. Cover crock pot and cook on low 6 to 8 hours.
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