Sauerbraten
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Serves/Makes: 6
Ready in: > 5 hrs
- 1 1/4 cup water or German beer
- 1 cup cider vinegar
- 1 onion, coarsely chopped
- 1 lemon, cut in 8 wedges
- 2 bay leaves
- 1 1/2 teaspoon salt
- 1/2 teaspoon whole peppercorns
- 1/2 teaspoon whole cloves
- 1/2 teaspoon juniper berries (optional)
- 4 pounds lean top round roast
- 1/4 cup brown sugar
- 12 gingersnaps, crushed
- 1/4 cup water
- 1 tablespoon flour
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 up to 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 buttered noodles or Spaetzle.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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