Best Sunnys Easy Slow Cooker Sauerbraten 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.

SAUERBRATEN

Steps:

• Place the beef, vinegar, wine, cloves, bay leaves, cinnamon, carrots, celery, onions and leeks in a bowl small enough so the meat is immersed in the liquid. Marinate in the refrigerator for 5 days.
• Remove the beef from the marinade. Melt the butter in a large casserole pot and brown the beef on all sides. Pour in the marinade, including the solid ingredients; cover and simmer over low heat, about 2 hours. Remove the beef from the pot and pour the sauce through a fine strainer. Return the beef and liquid to a casserole dish.
• Melt the lard in a small saucepan; add the flour and cook until brown. Stir in 2 cups of beef cooking liquid to make a smooth sauce. Add the sauce to the beef, mixing it with any remaining cooking liquid in the casserole. Cook over low heat, about 15 minutes.
• Cut the beef into slices and serve with the sauce.

SAUERBRATEN

Steps:

• For the marinade:
• Place the vinegar, water, bay leaves, cloves, celery, carrots, quartered onion, salt and pepper in large plastic container. Add meat and buttermilk and refrigerate for 3 to 4 days.
• Take meat out of marinade, and pat the meat dry with a towel. Reserve marinating liquid.
• In large saute pan add 1/2 chopped onion to 1/2 cup oil, and brown meat on all sides. Cook's note: Ketchup may be used to help this process.
• After browning, deglaze pan with red wine and add marinade and beef shoulder. Cook until tender, about 1 hour.
• Remove the meat from the pan, let rest for 10 to 15 minutes then slice.
• Strain marinade and set aside.
• Add the butter to the pan over low heat and when melted add the flour. Whisk until it comes together and bubbles. Slowly add the strained marinade stirring constantly until sauce has thickened. Add 2 tablespoons gravy flavoring for color, and pinch of salt and white pepper.
• Now add brown sugar, to taste, until it is sweet, and sour. Stir in the raisins.
• Pour sauce over sliced sauerbraten, and serve with red cabbage and spaetzle or dumplings, if desired. Guten Appetite!

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.

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.

SAUERBRATEN

Steps:

• In a large bowl combine the meat, carrots, celery root, leeks, onions, honey, allspice, cloves, ginger, garlic, bay leaves, rosemary, thyme, cinnamon stick, red wine, balsamic vinegar, white wine vinegar, Worcestershire, soy sauce, 2 tablespoons salt and 1 tablespoon pepper. Marinate, covered, in the refrigerator for 5 days.
• Preheat the oven to 325 degrees F; position an oven rack at the second-lowest height.
• Remove the meat from the marinade and sprinkle with salt and pepper. Strain the vegetables through a sieve, reserving the marinade and vegetables separately.
• Heat the clarified butter in a roasting pan and then brown the meat vigorously on both sides. Add the reserved vegetables and continue to cook until you have a nice caramelization on the meat and vegetables. (This step is important for the color and flavor of the gravy.) Add the marinade to the roasting pan and cover everything with aluminum foil.
• Bake until the meat is tender, 3 to 4 hours.
• Set the roast on a carving board and wrap it in aluminum foil. Strain the cooking liquid through a fine-mesh sieve into a saucepan and boil down to about 500 milliliters/2 cups.
• Mix the cornstarch with 2 tablespoons cold water, then add to the sauce. Boil the sauce to thicken.
• Slice the roast and serve with the sauce and vegetables or with braised red cabbage and dumplings.