Old World Sauerbraten Recipe
Summary
Preparation Time40 MinDifficulty LevelMedium
Health IndexAverageServings6
Interest GroupClassic
Ingredients
| 1 (3 1/2- to 4-lb.) beef rump or sirloin tip roast | ||
| Water | 1 Cup (16 tbs) | |
| Vinegar | 1 Cup (16 tbs) | |
| Onion | 1 Large, sliced | |
| Lemon | 1 , unpeeled | |
| Salt | 1 Tablespoon | |
| Sugar | 2 Tablespoon | |
| Whole Cloves | 10 | |
| Bay leaves | 4 | |
| Whole peppercorns | 6 To taste | |
| 12 gingersnaps, crumbled | ||
Directions
GETTING READY
1) In a small bowl, mix the water, vinegar, onion, lemon, salt and sugar; in a cheesecloth bag tie the cloves, bay leaves, and peppercorns and add into the bowl.
2) In a deep ceramic or a glass bowl, place the meat and pour over the marinade; refrigerate covered for about 24-36 hrs, turning the meat at intervals.
MAKING
3) In the slow cooker, place the beef, pour over 1 cup of the marinade; cook covered on LOW for about 6-8 hrs.
4) Remove the meat on a dish and keep warm; strain the juices and pour back into the cooker; remove the cheesecloth bag, stir in the gingersnaps; cook covered on HIGH for 15-20 min.
SERVING
5) Slice the meat and serve immediately with the sauce.
1) In a small bowl, mix the water, vinegar, onion, lemon, salt and sugar; in a cheesecloth bag tie the cloves, bay leaves, and peppercorns and add into the bowl.
2) In a deep ceramic or a glass bowl, place the meat and pour over the marinade; refrigerate covered for about 24-36 hrs, turning the meat at intervals.
MAKING
3) In the slow cooker, place the beef, pour over 1 cup of the marinade; cook covered on LOW for about 6-8 hrs.
4) Remove the meat on a dish and keep warm; strain the juices and pour back into the cooker; remove the cheesecloth bag, stir in the gingersnaps; cook covered on HIGH for 15-20 min.
SERVING
5) Slice the meat and serve immediately with the sauce.
Chef
