Best Grandma Fritzs Sauerbraten For The Crock Pot Recipes

CROCK POT SAUERBRATEN

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.

SLOW-COOKER SAUERBRATEN

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.

GRANDMA FRITZ'S SAUERBRATEN (FOR THE CROCK POT)

Steps:

• Combine onions, salt, peppercorns, bay leaves, vinegar, and water.
• Arrange meat in a covered earthenware or Tupperware container and pour pickling solution over the top of the meat.
• Cover tightly and store in the refrigerator for 3-4 days (the longer it marinades, the more flavor soaks into the meat).
• Turn the meat once or twice a day.
• Remove the meat from the solution and pat dry.
• Remove and discard the bay leaves and peppercorns.
• Strain and reserve the onions.
• Put a little oil (I like to go light, if I can, and use extra virgin olive oil or Canola, but you can use a couple of tablespoons of butter) in a skillet and heat and cook reserved onions until they are transparent, but not brown.
• Remove onions and brown meat on all sides in the same oil.
• Place onions and meat in a slow cooker/crock pot and fill the crock pot with a cup of the pickling solution.
• Cover the slow cooker and cook on low for 6-8 hours, until the meat is cooked through and tender.
• When meat is done, remove to a warm platter and cover to keep warm.
• Add any remaining marinade to a skillet.
• Add brown sugar, raisins, crumbled ginger snaps (I pound these out in a Ziploc bag to crush them).
• Stir and cook until the sauce is smooth and has thickened--about 15-20 minutes.
• Serve the sauce over the slices of meat and put the remainder of the sauce in a gravy boat.

CROCK POT SAUERBRATEN

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.

CROCK POT SAUERBRATEN

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.

SLOW-COOKER SAUERBRATEN

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.

NOT YOUR GRANDMOTHER'S SAUERBRATEN

Steps:

• Make a bundle with the cheesecloth and the pickling spices, placing pickling spices in a square of cheesecloth and tying it off with cotton string. Mix water, vinegar, ketchup, sugar, and onion powder in a large crock pot (the one I use is a 6-quart model). Add the bundle of pickling spices.
• Put meat in fat side up in crock. Cook until meat is tender (low for 12 hours or high for 7-8 hours).
• Remove spice bundle and throw away. Do not discard the juices nor turn off the crockpot. Take meat out and allow to cool.
• Add 12 crumbled ginger snaps to juices that remain in the crockpot and allow to thicken.
• Slice the meat and return to sauce in the crockpot.

SAUERBRATEN IN CROCK POT

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.

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.

SAUERBRATEN

Steps:

• Bring vinegar, water, spices, and onion to boil. Allow to cool for a half an hour or more. Place beef in a glass or porcelain container sufficient in size to allow the beef to be adequately covered by the marinade. You can add a little more water and vinegar (1:1 ratio) to cover. Pour marinade over the beef, cover and refrigerate for a minimum of 3 days, turning once a day.
• Strain vegetables from solution. Reserve solution. Thoroughly brown beef in hot oil, transfer to roasting pan or crock pot and cook in solution like a pot roast.* Remove meat and return a portion of the solution to a pan depending how much gravy you want. Add enough gingersnaps to thicken to a moderately thin gravy.) Slice meat and serve with spaetzels, potato dumplings, or potato pancakes and red cabbage.
• *Suggestion: cook in a crock-pot on low for 6-8 hours until tender.