Recipes

[Chi-town girl]

Thank You @weezer111  for this AMAZING Crockpot recipe 💗

This recipe is her 'Engagement Sauerbraten' - based on the meal she enjoyed at a family German restaurant the night her honey swept her off her feet 💝

The key to this recipe is the marinade. Don't skip this process! ENJOY!!!

Traditional German Sauerbraten, delicious pot roast marinated for several days before slow cooking with luscious gingersnap gravy. 

Sauerbraten is a traditional German pot roast marinated for two days then slow cooked and served with a tangy sweet gravy

Sauerbraten is usually served with some kind of potatoes such as mashed or boiled, potato pancakes, potato dumplings or spaetzle or other egg noodles.

Pickled Red Cabbage, apple sauce and some nice soft rolls to soak up the gravy would complete the meal

INGREDIENTS

• 3 pound beef chuck or rump roast
• 1 medium onion (peeled and sliced)
• 1 large lemon (unpeeled, sliced and seeds removed)
• 10 whole cloves
• ¼ teaspoon black peppercorns(approximately 6)
• 2 teaspoons salt
• 1 tablespoon sugar
• 1 cup apple cider vinegar
• 1 cup water
• 3 tablespoons flour (mixed with water to make a thick paste)
• 12 gingersnaps (crushed)

INSTRUCTIONS

• Trim excess fat from roast. In a large zip to lock plastic bag, add onion, lemon, spices and salt and sugar. Pour in vinegar and water. Add roast. Refrigerate for two days, turning meat approximately every 12 hours during marinating time.
• Place meat in a crock pot. Strain the marinade and add 1 cup of liquid to the meat in the crock pot, reserve the rest in the refrigerator to thin gravy if needed. Cover crock pot and cook on low 6 to 8 hours.
• Remove meat to a serving platter. Turn crock pot control to high. Stir in the flour mixture and gingersnaps. Cover and cook on high for 15 minutes, thinning with reserved marinade or water as needed.
• Slice meat. Pour sauce over meat and serve.

NOTES: (Tweaks/recommendations from @weezer111 )

• RUMP ROAST IS MY FIRST CHOICE
• FOR THE MARINADE I MAKE A MIXTURE OF CIDER VIN, WHITE WINE, PEPPERCORNS,  A LITTLE GROUND GINGER AND A COUPLE TEASPOONS OF BROWN SUGAR.  
• I USUALLY START IT IN THE MORNING AND REFRIG. OVERNIGHT UNTIL LUNCHTIME THE NEXT DAY.
• IN THE CROCKPOI I PUT THE MEAT, MOST OF THE MARINADE, AND SLICED ONION.  I ALSO PUT A PACKET OF KNORR'S PEPPERCORN GRAVY OR ANOTHER BRAND IS FINE.
• COOK FOR 6+ HOURS UNTIL IT IS VERY TENDER.  IT WILL DEPEND ON THE SIZE OF YOUR ROAST.
• REMOVE THE MEAT AND ADD LOTS OF CRUSHED GINGERSNAPS, AND A LITTLE MIXTURE OF WATER AND FLOUR UNTIL YOU GET THE GRAVY CONSISTENCY YOU PREFER.  THE GINGERSNAPS WILL MELT.

SERVE WITH POTATO PANCAKES W/ {APPLESAUCE AND SOUR CREAM}, AND RED CABBAGE.

[weezer111]

THANK YOU CHI FOR POSTING!

YOU ARE THE BEST!!  XO

[Chi-town girl]

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@weezer111 wrote:

THANK YOU CHI FOR POSTING!

YOU ARE THE BEST!!  XO

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@weezer111 - thank YOU for sharing this recipe - sure to bring JOY and LOVE to everyone ❤️ XOXO

[ECBG]

Many, many thanks for this! 

We used to have the best German restaurant here and went for every celebration.  I always got this offering with red cabbage.  I could have drowned in it!

[drizzellla]

@Chi-town girl and @weezer111 Thank You!

I can't wait to try making this.

We have an excellent restaurant nearby. The chef was from Austria. They made the best German food. Well, he has pretty much retired. So sadly there isn't much on the menu that is German food.

I miss his cooking. 

Can't wait to make the Sauerbraten. Now to find the "good" sides of German Potato Salad and sauerkraut.

[deepwaterdotter]

My grandma used to make red cabbage this way:

2 tbsp bacon grease

1 onion, sliced thin

6 cups (1/2 head) thinly-sliced red cabbage

1 spple, peeled and cut into bite-size cubes

1 tbsp brown sugar

1/2 tsp dried rosemary

1 3/4 tsp salt

1 tbsp butter

1/4 tsp pepper

2 tbsp cider vinegar

Cook onion and 1/2 tsp salt in bacon grease in big skillet until soft.

Stir in cabbage, apple, brown sugar, rosemary, 3/4 cup water, 1 1/4 tsp salt, butter, and pepper.  Cover and cook until cabbage is softened, 5-8 minutes. 

Stir in vinegar and cook uncovered until liquid is gone.  

[Chi-town girl]

@deepwaterdotter - THANK YOU 🤗  

You are such a kind and resourceful recipe poster! 

I'm going to make your grandma's Red Cabbage recipe when I make the Engagement Sauerbraten. 

The most time consuming aspect of this 'meal' is the potato pancakes. I make mine from scratch per my Mom's recipe - they are the BEST and worth the extra effort. For those that want an alternative, Trader Joe's sells ready to go frozen potato pancakes 

[weezer111]

I HAVE MADE MY OWN POT. PANCAKES, BUT I DO LOVE TRADER JOE'S TOO!!

[Chi-town girl]

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@weezer111 wrote:

I HAVE MADE MY OWN POT. PANCAKES, BUT I DO LOVE TRADER JOE'S TOO!!

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@weezer111 - Trader Joe's has some interesting and unique frozen foods. The potato pancakes are one of their frozen staples 

We also LOVE their frozen Mandarin Chicken and frozen Korean Scallion Pancakes

And I always look for the new limited edition seasonal frozen items.