Same Day Sauerbraten Recipes

KATE'S EASY GERMAN SAUERBRATEN

Steps:

• Heat water, red wine, cider vinegar, lemon, 1/2 onion, garlic, cloves, bay leaves, white sugar, salt, juniper berries, and peppercorns in a saucepan over medium heat until sugar is dissolved, about 5 minutes. Allow marinade to cool and pour into a resealable plastic bag. Add beef roast, coat with marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator 2 to 3 days, turning the roast twice a day.
• Place onions, carrots, and celery in a slow cooker. Remove roast from marinade and place atop vegetables. Strain marinade and pour 2 1/2 cups over roast; reserve remaining marinade.
• Cover and cook roast on Low for 8 hours. Turn slow cooker off. Transfer roast to a cutting board and cover with aluminum foil. Strain cooking liquid into a large bowl and return vegetables to slow cooker to rest.
• Heat about 3 cups cooking liquid and gingersnaps in a saucepan over medium-high heat, adding reserved marinade as needed, until gravy is thickened, about 10 minutes.
• Slice roast and serve with vegetables and gravy.

SLOW-COOKER SAUERBRATEN BEEF

Steps:

• In 3 1/2- to 4-quart slow cooker, mix beef, onions, broth, vinegar and bay leaves.
• Cover; cook on Low heat setting 7 to 9 hours.
• About 15 minutes before serving, cook noodles as directed on package. Remove bay leaves from beef mixture. Stir in crushed cookies and brown sugar. Cover; cook on Low heat setting 15 minutes longer or until mixture is bubbly and thickened. Serve beef mixture over noodles; sprinkle with parsley.

EASY SAUERBRATEN

Steps:

• In a large bowl, combine the water, vinegar, cloves, bay leaves, salt and brown sugar. Remove 2 cups to a small bowl; cover and refrigerate. Pour remaining marinade into a 2-gal. resealable plastic bag. Add roast; seal bag and turn to coat. Refrigerate for 1-2 days, turning twice each day., Discard marinade and spices. Pat roast dry; dredge in flour. In a large skillet over medium-high heat, brown roast in oil on all sides. Transfer to a small roasting pan. Add the onion, carrots, celery and reserved marinade. , Cover and bake at 325° for 3 to 3-1/2 hours or until meat is tender. With a slotted spoon, remove meat and vegetables to a serving platter. Strain cooking juices; thicken if desired.

SIMPLE SAUERBRATEN

Steps:

• Trim steak and cut into 1 inch cubes or slices.
• Brown in hot oil.
• Remove from skillet and place in 1 1/2 quart casserole dish.
• Add gravy mix and water to skillet and bring to a boil, stirring constantly.
• Stir in remaining ingredients (except the noodles).
• Cover and bake at 325F (160C) for 1 1/2 hours.
• Remove bay leaf and serve sauerbraten piping hot over noodles.
• Sprinkle with fresh chopped parsley as garnish.
• This can be prepared the night before and cooked in a crock pot on low all day.
• Or you can brown the meat, then finish it in a pressure cooker in 25 minutes after work.

SAME DAY SAUERBRATEN WITH MUSHROOM-PEPPER CROSTINI

Steps:

• Heal oil in a deep, heavy Dutch oven. Add the roast and brown all sides, turning as necessary. Remove roast from the pan, and stir the brown gravy mix into the drippings. Stir in 1/2 cup water and heat to boiling, stirring constantly. Add and stir in minced onion, brown sugar, vinegar, Worcestershire sauce, ginger, bay leaf and 1/4 teaspoon pepper. Return meat to pan, turn to coat with gravy and simmer, covered, for 60 minutes or until beef is tender. Set aside while preparing mushroom-bell pepper crostini. Mushroom-Pepper Relish: Melt butter with oil in heavy large skillet over medium-high heat. Add shallots and sauté until golden, about 5 minutes. Add mushrooms and bell peppers; sauté until just tender, about 3 minutes. Add the olives, mustard and garlic, and stir 1 minute. Remove from heat and season with salt and pepper. Lay baguette slices in a single layer in a 350-degree oven and toast until lightly browned and crisp. Spread with mushroom-bell pepper spread and serve warm or at toom temperature. Cut beef roast into slices, and serve over hot buttered egg noodles with mushroom-bell pepper crostini.

SAME DAY SAUERBRATEN

Steps:

• Put oil& meat in a heavy pot or dutch oven.
• Brown meat on all sides.
• Remove from pot& pour off fat.
• Put a rack in pot.
• Add meat& 3/4 cup water.
• Cover.
• Bring to a boil& Simmer 1 hour (meat will not be done).
• Remove meat.
• Set on a cutting board in a shallow pan.
• Cut meat in 1/2 inch slices.
• Remove rack from pot.
• Put sliced meat back in pot with any juices from the shallow pan.
• Add 3/4 cup water and remaining ingredients except last 2.
• Bring to a boil again, simmer covered (adding more water if needed) 1 1/2 hours or untill tender.
• Remove meat to a hot platter.
• Thicken broth with a small amount of flour& water.
• When thickened simmer 2 minute.
• Serve with meat.
• 6 servings.