Sauerbraten
is a German beef pot roast. Before cooking, the meat is marinated at
least overnight in a mixture of vinegar or wine, and seasonings. This
is served over a bed of pasta or spaetzle.
Here we highlight the Bavarian variety with its brown sugar and
gingersnap balancing out the sharp vinegar marinade.
A
different way to use cheap stew beef in a hearty German sauce and
served over pasta.
-2
lbs. stew meat (beef)
-1
cup chopped carrots
-1
cup celery chunks (bite-sized)
-1
yellow onion (slivers)
-1
tsp garlic powder
-1
tsp salt + ½ tsp pepper
-1
cup vinegar
-1
(14-oz) can beef broth
¾
cup dried cranberries
-
¼ cup brown sugar (firmly packed)
-15-20
crushed gingersnap cookies
Directions:
Do
your cutting: chop the celery and carrots into 2 inch pieces.
Cut
the onion from top to bottom making slivers.
In
a bowl mix the vinegar, seasonings, and beef broth.
Over raw meat, toss the carrots, celery, and onion.
Next, pour the liquid vinegar mix over the ingredients. Cover well and refrigerate overnight before slow-cooking.
In the morning:
wipe out the slow cooker and spray, set on low. Add mixture to pot and let cook for 9 – 10 hours.
About 30 minutes before serving, remove the lid, and add the following: ¼ cup brown sugar (firmly packed) and 15-20 crushed gingersnap cookies. ¾ cup dried cranberries.
Stir well, replace lid, and switch Crock Pot setting to HIGH. Allow stew to heat 30 minutes or until thickened.
Serve with a bed of pasta. If you wish, maybe a side of green beans would go nicely.
This is being served for our Oktober Pot Luck Dinner. What a great way to be serving my Master Indy.
For our music: https://www.youtube.com/watch?v=Xe2UXccid40
socialslave
To
satisfy and restore.
To
nourish, support and maintain.
To
gratify, spoil, comfort and please,
to
nurture, assist, and sustain
…..I
cook!
Please
buy slave's cookbook:
The
Little Black Book of Indiscreet Recipes by Dan White
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