CROCK POT SAUERBRATEN
Looking for something to serve for Oktoberfest? NOTE: Plan ahead because this needs to marinate for 3 days. This is surprisingly easy to make. Assembling the marinade takes very little time and the actual cooking is done in a crock pot, leaving you free to enjoy your day however you wish. The important thing is not to skimp on the marinating time.
Provided by Roxi3617
Categories Meat
Time 7h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Combine the first 8 ingredients in a large saucepan and bring to a boil. Cool.
- Place beef in a glass 9 x 13" baking dish. Pour cooled marinade over beef. Cover with plastic wrap and marinate in refrigerator for 3 days, turning twice daily.
- Remove meat and place in a 7-8 quart slow cooker. Strain marinade and pour over beef. Cook on low for 6-7 hours, or until beef starts to fall apart on the edges.
- Remove beef to a platter and slice 1/4" thick. Set aside.
- Strain liquid and return to crock pot, turn to high. Add the brown sugar and gingersnaps, stirring until dissolved. Mix the flour into the 1/4 cup water. Stir into the liquid and heat and stir for 5 minutes. Return the beef to the gravy. Cover and cook on high for 30 minutes more or until the gravy is thickened. Serve with hot noodles or Spaetzle.
Nutrition Facts : Calories 619.5, Fat 25.5, SaturatedFat 9.8, Cholesterol 208.7, Sodium 848.7, Carbohydrate 24, Fiber 1.1, Sugar 12.9, Protein 68
WW CROCK POT SAUERBRATEN - 3 PTS
Got this out of an old WW magazine. I love Sauerbraten and I hope this one is delicious. My recipe #318806 has lots more fat and calories but it's excellent. I haven't made this one yet. But hope to soon. It says the longer you let this savory German specialty marinate, the sharper its flavor will be. Serve it over boiled potatoes, spaetzle, or no-yolk egg noodles. Cooking time does not include marinating time. Magazine shows: 140 cal, 3 g fat, 45 mg chol, 56 mg Sod, 10 g Carb, 2 g Fib, 18 g Prot, 26 mg Calc
Provided by teresas
Categories Roast Beef
Time 5h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Bring the vinegar, onions, caraway seeds, garlic, bay leaves, and pepper to a boil in a small saucepan.
- Let cool, then pour into a large zip-close plastic bag; add the beef.
- Seal the bag, squeezing out the air; turn to coat the beef.
- Refrigerate 1-3 days, turning the bag about every 8 hours.
- Mix the beef and marinade with the carrot, parsnip, and broth in a slow cooker.
- Cover and cook on high until the beef is tender, 4-5 hours.
- With a slotted spoon, transfer the beef and all but 1/2 cup of the vegetables to a platter.
- Cover loosely with foil and let stand while making the sauce.
- Skim off and discard any fat that has risen to the surface of the cooking liquid.
- Discard the bay leaves.
- Transfer the remaining 1/2 cup of vegetables and the cooking liquid to a food processor or blender; add the gingersnaps and puree.
- If the sauce is too cool, pour into a medium saucepan and heat to serving temperature.
- Pour over the beef and vegetables.
Nutrition Facts : Calories 43.4, Fat 0.4, SaturatedFat 0.1, Sodium 24.9, Carbohydrate 8.3, Fiber 1.6, Sugar 2.7, Protein 0.8
CROCK POT SAUERBRATEN
Make and share this Crock Pot Sauerbraten recipe from Food.com.
Provided by Bill From New Mexico
Categories Roast Beef
Time 6h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle roast on all sides with salt & pepper.
- Place roast in crock pot.
- Add all other ingredients except gingersnaps.
- Cover and cook 5-6 hours on high, turning roast occasionally.
- Remove roast.
- Add crumbled gingersnaps to sauce in crockpot.
- Stir until sauce thickens.
- Slice meat and spoon sauce over slices.
Nutrition Facts : Calories 657.8, Fat 45.2, SaturatedFat 18.1, Cholesterol 156.6, Sodium 291.6, Carbohydrate 17.1, Fiber 0.5, Sugar 11.4, Protein 42.7
SAUERBRATEN IN CROCK POT
Boneless chuck roast makes the BEST "sour beef", since it literally "melts" in the gravy - and only needs to marinate overnight. My mom used to make REAL potato dumplings from cooked, riced potatoes, but Panni mix works well without the uncertainty of disintegration. I have found that commercial gingersnaps aren't what they used to be, carry very little ginger flavor, and does not thicken for gravy. A few years ago, I BEGGED Zaaries for a gingerbread cookie recipe, was given "Recipe#111307", Good Old Gingersnaps, which I have used since, but doubling the amount of ginger. Leftovers are great on noodles or bread. Cooking time includes marinating overnight.
Provided by NurseJaney
Categories Roast Beef
Time 20h45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Pour pickling spice into a square of cheese cloth and tie into bundle with string.
- Combine vinegar, water, lemon juice, salt, sugar, onion, and spice bag in the crock pot.
- Add the meat and marinate in a cool place overnight.
- Cook all day on low heat.
- Remove meat and spice bag.
- Add crumbled gingersnaps.
- Whisk or stir until gingersnaps form a smooth gravy.
- Add gingersnaps as needed to thicken to desired consistency.
- Taste, and add additional salt and/or sugar to suit individual taste.
- Return meat to pot and cook a little longer, so that flavor of gravy penetrates meat.
- Serve with potato dumplings or mashed potatoes.
Nutrition Facts : Calories 565.2, Fat 20.7, SaturatedFat 8.8, Cholesterol 199.6, Sodium 1546.5, Carbohydrate 26.6, Fiber 0.9, Sugar 10.6, Protein 65.5
SLOW-COOKER SAUERBRATEN
My family is of German Lutheran descent, and although we enjoy this traditional beef roast, I never liked the amount of time and fuss it takes to make it. This recipe is so good and oh-so-easy. It's great served with dumplings, spaetzle, veggies or a salad. -Norma English, Baden, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Mix first six ingredients. Place roast in a 5-qt. slow cooker; add water. Pour ketchup mixture over top. Add cookie crumbs. Cook, covered, on low until meat is tender, 6-8 hours., Remove roast from slow cooker; keep warm. Strain cooking juices; skim fat. Transfer 4 cups juices to a saucepan; bring to a boil. Mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast.
Nutrition Facts : Calories 475 calories, Fat 11g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 858mg sodium, Carbohydrate 58g carbohydrate (40g sugars, Fiber 1g fiber), Protein 35g protein.
SLOW-COOKER SAUERBRATEN
Provided by Food Network Kitchen
Time 8h35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Sprinkle the brisket with 1 teaspoon salt and 1/2 teaspoon pepper and cut crosswise into 3 pieces. Heat the olive oil in a large skillet over medium-high heat, add the brisket in batches and brown, about 3 minutes per side. Transfer to a 5-to-6-quart slow cooker.
- Add the tomato paste to the skillet and cook, stirring, 1 minute. Whisk in the wine, vinegar and pickling spice sachet and simmer 4 minutes. Add to the slow cooker along with the beef broth, carrots, celery, leeks and half of the gingersnaps. Cover and cook on low, 8 hours.
- Remove the meat, vegetables and spice sachet. Whisk the remaining gingersnaps into the cooking liquid and add salt, pepper and parsley to taste. Set aside 1 piece of brisket, 1 cup vegetables and 2 cups gravy to make Corn, Squash and Beef Casserole. Slice the remaining meat and serve with the vegetables and gravy.
Nutrition Facts : Calories 628, Fat 19 grams, SaturatedFat 6 grams, Cholesterol 139 milligrams, Sodium 795 milligrams, Carbohydrate 25 grams, Fiber 4 grams, Protein 76 grams
SUNNY'S EASY SLOW COOKER SAUERBRATEN
Provided by Sunny Anderson
Categories main-dish
Time P2DT9h30m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- For the marinade: Season the beef on all sides with salt. Place in a large plastic bag (turkey bag!) and add the onions, red wine vinegar, pickling spice blend, honey, peppercorns and 1 cup water. Marinate, refrigerated, for 2 days.
- For the sauerbraten: Remove the beef from the marinade and reserve the marinade. Pat the beef dry. Sprinkle the flour on all sides of the beef. In a large pan on high heat, add the oil. When it begins to swirl and smoke, add the beef. Sear on all sides to a deep golden brown, 6 to 8 minutes; don't forget the ends!
- Add the beef to a slow cooker and pour in the reserved marinade and red wine. Cook on low for 8 hours, until the meat is tender but not falling apart.
- Remove the beef, tent loosely with foil and rest for 10 minutes. Turn the slow cooker to high and reduce the liquid slightly, 10 to 15 minutes.
- Slice the beef and serve with the sauce, boiled potatoes and Sunny's Simple Red Cabbage Kraut.
- To a large pan with straight sides or a stockpot, add the beer, sugar, vinegar, red pepper flakes, liquid smoke, garlic and peppercorns. Turn the heat to medium high and stir to dissolve the sugar. Stir in the onions and cabbage and bring the mixture to a boil. Turn down the heat and simmer, stirring occasionally, until the cabbage is tender, 35 to 45 minutes. Serve warm or chilled.
CROCK POT SAUERBRATEN
Not sure where I got this recipe, but it is a simple one to make in the crock pot. Plan ahead, this needs to marinate overnight in the refrigerator and cook for 8-12 hours.
Provided by lazyme
Categories Roast Beef
Time 12h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Trim roast of all excess fat.
- In large bowl, combine all ingredients except roast, flour, water and gingersnaps; stir well.
- Place roast in marinade with fat side down; refrigerate overnight.
- Pour vegetable marinade into crock pot.
- Place marinated roast in crock pot with fat side up.
- Cover and cook on low setting 8 to 12 hours.
- Thirty minutes before serving, remove roast and turn to high setting.
- Make a smooth paste of flour and water; stir into crock pot with gingersnaps.
- Cook and stir until thickened.
- Slice roast and return to gravy for serving.
Nutrition Facts : Calories 684, Fat 36.9, SaturatedFat 14.5, Cholesterol 226.8, Sodium 1339.4, Carbohydrate 12.3, Fiber 1.7, Sugar 3.7, Protein 64.1
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