This is a mock-sauerbraten.
The real sauerbraten takes a lot of work.
This crock pot version will give you that taste with
5 minutes of prep, and it cooks all day while you
are doing something else.
are doing something else.
Ingredients.
Cut up the onion and put in the bottom of the
crock pot. Add the beef and season as desired
with salt and pepper.
crock pot. Add the beef and season as desired
with salt and pepper.
Coat both sided with flour.
Add the remaining ingredients, cover and cook
on low for about 8 hours. Thicken with the
cornstarch mixture. Cook 5' longer.
Serve with mashed potatoes, or better yet.....
Serve with my easy homemade spaetzle!
Crock Pot Sauerbraten
3-5 lbs pot roast
1 C beef broth
(1 C water+2 beef bullion cubes)
2 T flour
2 bay leaves
1 onion, cut-up
1/2 C brown sugar
1/2 C cider vinegar
1/2 t allspice
1/2 t ginger
1/2 t salt
1/2 t pepper
Add the cut up onion to the crock pot.
Place the meat on top. Sprinkle with
flour and rub in, season as desired with
flour and rub in, season as desired with
salt & pepper. Turn the meat and repeat
on the other side. In a 2 C measure combine
the beef broth, vinegar, brown sugar, allspice,
and ginger. Pour over and around the roast.
Add the bay leaves. Cover and cook on low
on the other side. In a 2 C measure combine
the beef broth, vinegar, brown sugar, allspice,
and ginger. Pour over and around the roast.
Add the bay leaves. Cover and cook on low
for about 8 hours until tender.
Thicken Gravy
Combine 2T cornstarch with
about 1/4 C water until blended.
Add to the crock pot. Stir and
raise the heat to high for
about 5 minutes until thickened.
Serve with my homemade spaetzle,
or mashed potatoes
Enjoy!
What? No marinating?
ReplyDeleteThis is by far the worst recipe for sauerbraten I've ever seen! And what in God's name is "mock" sauerbraten? The photo is so bad, it looks as if whatever that brown mass is may have tasted better the first time! I suggest Rita May goes about mothering, or whatever she does that hopefully will take her out of the public eye.
--Jim Leeds
Actually, Ive made this recipe before and am making it again today, in my pressure cooker! Its ready in an hour, and although it doesnt taste as fabulous as the original saurbraten, it does have an amazing flavour of its own. As I decided just 1/2 hr ago, (as its cold & hailing), I cant wait all those hours for dinner. Its a kind way of introducing saurbraten to a world of underdeveloped palates..
DeleteOh, Jim Leeds. Have you heard of Karma? Did you see the Ghostbusters movie with the pink goo river? What you send out comes back to you. I will cut you a little slack. Maybe you are dying of an incurable disease, or you are mentally ill. Or maybe your wife just divorced you. But ordinarily, comments like yours just go out into the ether as sort of a bad smell that attaches to anyone who reads it. I do hope you are happily marinating your sauerbraten and this nasty comment was just a one-off. My apologies, Rita May.
ReplyDelete