Slow Cooker Bavarian Style Beef And Sauerkraut Recipes

CROCKPOT BRATS AND SAUERKRAUT

Steps:

• In a large skillet over medium heat, melt 1 Tbsp of the butter in the pan. Once it's heated, sear the brats until brown for 3 minutes on each side.
• Add the sauerkraut with it's liquid to the slow cooker. Add the beer, and onions.
• Place the brats on top and dot with the remaining butter.
• Press the sausages down into the sauerkraut and liquid to nestle, while they don't need to be fully covered in liquid, having them partially down in the beer and sauerkraut liquid helps to keep them moist.
• Add the lid and cook on high for 4 hours, or until the internal temperature is 160F+. Brats do well up to 190F.

SLOW COOKED BEEF AND SAUERKRAUT STEW

Steps:

• Place beef cubes, onion, diced potatoes, sliced carrots, sauerkraut and diced tomatoes in the slowcooker; mix around.
• Pour all remaining ingredients over top.
• Cover slowcooker and cook on low for about 7 hours.
• Remove bay leaf, stir well and then serve.

SLOW-COOKER GERMAN BRATWURST

Steps:

• In batches, in a large nonstick skillet, brown bratwursts over medium-high heat. Transfer to a 7-qt. slow cooker. Add remaining ingredients., Cook, covered, on low 6-8 hours or until a thermometer inserted in sausage reads at least 160°.

SLOW-COOKER BAVARIAN-STYLE ROUND STEAK WITH RED ONIONS AND NOODLES

Steps:

• Place onions in 4- to 5-quart slow cooker. Top with brown sugar, vinegar, salt and beef base. Top with beef. Sprinkle flour over beef.
• Cover and cook on low heat setting 7 to 8 hours.
• About 15 minutes before serving, cook and drain noodles as directed on package. To serve, pour onions and broth over beef and noodles.

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.

GRAMPA'S GERMAN-STYLE POT ROAST

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain., Meanwhile, place potatoes, carrots, sauerkraut and pickles in a 7-qt. slow cooker. Mix paprika, allspice, salt and pepper; rub over roast. Brown roast in drippings over medium heat. Transfer to slow cooker. Add onions and garlic to drippings; cook and stir 1 minute. Stir in beer and mustard; pour over meat. Crumble bacon; add to slow cooker., Cook, covered, on low until meat and vegetables are tender, 6-8 hours. Remove roast; let stand 10 minutes before slicing. Strain cooking juices. Reserve vegetables and juices; skim fat. Return reserved vegetables and cooking juices to slow cooker. Stir in sour cream; heat through. Serve with roast; sprinkle with parsley.

SLOW-COOKED GERMAN SHORT RIBS

Steps:

• In a small bowl, combine 2 tablespoons flour, salt, and pepper. Coat the short ribs with the flour mixture.
• In a large skillet, heat the olive oil over medium-high heat. Brown short ribs in olive oil.
• In a slow cooker, combine onions, wine, chili sauce, brown sugar, vinegar, Worcestershire sauce, mustard, and chili powder. Mix thoroughly. Transfer the short ribs from the skillet to the slow cooker.
• Cover, and cook on Low for 6 to 8 hours.
• Remove ribs, and turn the slow cooker control to High. Mix the remaining 2 tablespoons of flour with 1/4 cup water, and stir into the sauce. Cook for 10 minutes, or until slightly thickened.