Easy Sauerbraten
Feb. 11th, 2007 08:05 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
altivo(maybe I need a cooking icon)
We had sauerbraten tonight. I felt like a splurge and something luxurious since I have tomorrow off. (It's a holiday, but with the snow they're predicting, we might have closed anyway.) There was a small (1 1/2 pound) pot roast in the freezer, so I thawed it and got out the crock pot this morning.
Crock Pot Sauerbraten
Slice a two pound pot roast in quarter inch thick (about 1 cm.) slices across the grain. Spread these in a slow cooker along with a couple of onions diced up. Pour over them 1 cup of beef stock or bouillon, 2/3 cup cider vinegar, 1/3 cup red wine. Cover and cook on low heat for about 7 or 8 hours.
When meat is nicely tender, remove slices from pot and keep warm in oven. Take the vinegar stock from the pot, and add 2 Tbsp. brown sugar and about 15 small or 12 medium gingersnap cookies, crumbled. Stir over low heat until the cookies dissolve and thicken the gravy.
Serve with hot spaetzle or noodles, gravy on the side for both the noodles and the beef. Red cabbage is the traditional vegetable, and a little applesauce is nice. Rye bread and red wine or German style beer completes the ensemble.
This is incredibly easy compared to the way my grandmother taught me, which involved marinating the beef in vinegar, sugar and garlic for three days (in the fridge, of course) before cooking it. We even had enough leftovers for another supper. Yay, leftovers.
Temperature has risen since sunset, we're up to 25°F. and under a snow advisory until noon tomorrow. They say an 80% chance of 2 to 4 inches, heavier to the north of us in Wisconsin.
We had sauerbraten tonight. I felt like a splurge and something luxurious since I have tomorrow off. (It's a holiday, but with the snow they're predicting, we might have closed anyway.) There was a small (1 1/2 pound) pot roast in the freezer, so I thawed it and got out the crock pot this morning.
Crock Pot Sauerbraten
Slice a two pound pot roast in quarter inch thick (about 1 cm.) slices across the grain. Spread these in a slow cooker along with a couple of onions diced up. Pour over them 1 cup of beef stock or bouillon, 2/3 cup cider vinegar, 1/3 cup red wine. Cover and cook on low heat for about 7 or 8 hours.
When meat is nicely tender, remove slices from pot and keep warm in oven. Take the vinegar stock from the pot, and add 2 Tbsp. brown sugar and about 15 small or 12 medium gingersnap cookies, crumbled. Stir over low heat until the cookies dissolve and thicken the gravy.
Serve with hot spaetzle or noodles, gravy on the side for both the noodles and the beef. Red cabbage is the traditional vegetable, and a little applesauce is nice. Rye bread and red wine or German style beer completes the ensemble.
This is incredibly easy compared to the way my grandmother taught me, which involved marinating the beef in vinegar, sugar and garlic for three days (in the fridge, of course) before cooking it. We even had enough leftovers for another supper. Yay, leftovers.
Temperature has risen since sunset, we're up to 25°F. and under a snow advisory until noon tomorrow. They say an 80% chance of 2 to 4 inches, heavier to the north of us in Wisconsin.
