Feb. 13th, 2013

nverland: (Monthly-February)
[personal profile] nverland
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Slow n Easy Sauerbraten
Serves: 6

What You’ll Need:
1 (3- to 4-pound) rump roast
1 cup water
1 cup white vinegar
1 medium-sized onion, sliced
1 lemon, sliced
10 whole cloves
6 peppercorns
3 bay leaves
2 tablespoon salt
2 tablespoon sugar
1 tablespoon olive oil
15 gingersnaps, finely crushed

What To Do:
Place roast in a large resealable plastic freezer bag. Combine water and next 8 ingredients; pour over meat. Seal and marinate in the refrigerator 8 hours, turning meat occasionally.

Remove meat from marinade, reserving 1-1/2 cups marinade; discard remaining marinade and bay leaves. Pat meat dry with paper towels. Heat oil in a large skillet over medium-high heat. Add beef; cook 3 to 4 minutes on each side or until thoroughly browned. Transfer beef to a 5-quart oval slow cooker; pour reserved marinade over meat.

Cover and cook on LOW setting 7 to 8 hours or until tender. Transfer roast to a serving platter, reserving juices in slow cooker; keep roast warm.

Add crushed gingersnaps to juices in slow cooker. Increase to HIGH setting; cover and cook 12 to 15 minutes or until gingersnaps are dissolved and gravy is thickened. Stir well. Serve roast with gravy.

Serve this tender marinated beef and sauce over spaetzle — tiny noodles — or dumplings for a classic German dish.


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