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Old World Sauerbraten

chef.austin's picture
Ingredients
  Beef rump/Sirloin tip roast 4 Pound (1 Rump, 3 1/2 To 4 Pound)
  Water 1 Cup (16 tbs)
  Vinegar 1 Cup (16 tbs)
  Onion 1 Large, sliced
  Lemon 1 , sliced (Unpeeled)
  Salt 1 Tablespoon
  Sugar 2 Tablespoon
  Whole cloves 10
  Bay leaves 4
  Whole peppercorns 6
  Gingersnaps 12 , crumbled
Directions

GETTING READY
1) In a small bowl, mix the water, vinegar, onion, lemon, salt and sugar; in a cheesecloth bag tie the cloves, bay leaves, and peppercorns and add into the bowl.
2) In a deep ceramic or a glass bowl, place the meat and pour over the marinade; refrigerate covered for about 24-36 hrs, turning the meat at intervals.

MAKING
3) In the slow cooker, place the beef, pour over 1 cup of the marinade; cook covered on LOW for about 6-8 hrs.
4) Remove the meat on a dish and keep warm; strain the juices and pour back into the cooker; remove the cheesecloth bag, stir in the gingersnaps; cook covered on HIGH for 15-20 min.

SERVING
5) Slice the meat and serve immediately with the sauce.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
German
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Beef
Preparation Time: 
40 Minutes
Servings: 
6

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