Had this last night:
Sauerbraten (Slow Cooker)
MARINADE (3 days before meal)
1 cup dry red wine
1 cup red wine vinegar
2 cups cold water
1 medium onion, thinly sliced
1 Tablespoon black peppercorns, coarsely crushed
1 Tablespoon juniper berries, coarsely crushed(Couldn’t find them - left them off)
2 bay leaves
1 teaspoon salt
2-3 Tablespoons Sauerbraten Spice(Used Pickling Spices Instead)
@5 pounds boneless beef roast
Combine all ingredients, except the meat, and boil in a pan then cool to room temperature
Put Beef in large bowl or plastic bag(better) and pour marinade over all and refrigerate for 2-3 DAYS - turning a couple of times a day if needed.
ROASTING/ SAUCE INGREDIENTS:
3 Tablespoons butter
2 1/2 cups onions, diced
2 1/2 cups carrots, diced
1 1/4 cups celery, diced (I left this out)
2 Tablespoons flour
1/2 cup water
3/4 cup gingersnap cookies, crumbled
Pat roast dry - save the marinade liquid (throw out the solids(onions,peppercorns, etc)
Sear roast on the stove top @2-3 min each side in 3T butter. Transfer to a plate.
Add vegetables to the butter and cook off @5 min. Sprinkle the 2T flour over all and incorporate. Pour in 2 cups of the reserved marinade and 1/2 cup water and bring to boil over high heat.
Place a few onions,carrots on the bottom of your slow cooker, add the roast and pour all over the roast.
Cook on low for around 8 hours.(Until tender)
Transfer 2 1/2 cups of strained liquid into a pan. Add 3/4 cups ground ginger snap cookies and heat over medium heat for 10 minutes.
Strain sauce through a metal sieve and return the sauce to the slow cooker. For thicker sauce - get as much of the marinade out of slow cooker before adding in the ginger snap sauce.
(Original recipe called for the vegetables to be tossed - but they were good so I left them in and threw a couple of cans of whole boiled potatoes in the slow cooker while I was making the sauce)
Red Cabbage and Apples
(goes great with Sauerbraten lol:>)
Bet it would be great with Pork Roast, etc
Ingredients:
2 tablespoons vegetable oil
8 cups shredded red cabbage
1 onion, chopped
2 tart apples - peeled, cored and sliced
2 tablespoons water
1 1/2 teaspoons salt (to taste)
ground black pepper to taste
3 tablespoons white sugar
3 tablespoons distilled white vinegar
Directions:
Heat oil in a medium size saucepan. Stir in cabbage and onion; fry until wilted. Stir in apple and water, salt and pepper. Cover and simmer about 25 minutes.
Pour vinegar and sugar into the mixture while tasting for desired sweet and sour taste. Cook another 5 to 6 minutes.
(I made this when I started my slow cooker for the sauerbraten, into fridge to be reheated when ready to eat)
Hubby is not a cabbage-loving-guy and he thought this was great!