Crock Pot Sauerbraten

Crock Pot Sauerbraten (braised beef (marinaded in vinegar)  

One of my favorite dishes is Saierbraten. This was one of my families favorite dating back to my great grandmother who immigrated from Berlin Germany.

I had a craving this week for sour broughten and he had the ingredients to make it so that's what I did study yesterday.

This is how I'm making mine:

Sauerbraten

Ingredients:

1 cup water or red wine

2 tablespoons sugar

3/4 cup balsamic  vinegar ( you can use White but I don't like white vinegar you can also use red wine vinegar)

1 1/2 teaspoons salt

6 black peppercorns

5 whole cloves

3 bay leaves

1 lemon, sliced

1 (3-pound) rump roast, trimmed ( I used to chuck it is less expensive)

1 1/2 cups sliced onion (1 large)

15 gingersnaps, crumbled

Chopped fresh parsley (optional)

Directions:

1. Place first 8 ingredients in a large heavy-duty zip-top plastic bag; seal bag. Turn bag to blend marinade. Place roast and onion in bag; seal bag, turning to coat. Marinate in refrigerator 24 hours, turning bag occasionally.

2. Remove roast from marinade, reserving marinade. Place roast in a 5-quart electric slow cooker. Strain reserved marinade through a sieve into a bowl, reserving 1 1/2 cups; discard remaining liquid and solids. Pour 1 1/2 cups strained marinade over roast. Cover and cook on LOW for 5 hours or until roast is tender.

3. Remove roast from slow cooker; cover and keep warm. Add gingersnap crumbs to liquid in slow cooker. Cover and cook on LOW for 8 minutes or until sauce thickens; stir with a whisk until smooth. Serve sauce with roast. Garnish with parsley, if desired.

It turned out great but I would double bag it and I know it looks like you don't need all the ginger snaps but you do put all 15 into the liquid when you're ready to thicken.

This can be made the same way on the stove if that she preferred way of cooking this dish.

If you enjoyed your German Food you will enjoy this dish I know I will.