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If you have time, try the traditional German sauerbraten and see which you like better. deliver fine selection of quality Slow cooker sauerbraten beef recipes equipped with ratings, reviews and mixing tips.Omit red wine vinegar and use ½ cup red wine and 1 cup beef broth for a less sour flavor.If you wish you can brown the meat and veggies in a separate saucepan, deglaze with the liquids, and then put it all into the pressure cooker.Season with additional salt, freshly ground pepper, and sugar (if using.) If desired, you can thicken further with a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) Here is a great comfort food recipe for you Sauerbraten is a German style beef stew thats cooked in a vinegar sauce with warm spices. Use an immersion blender to blend the veggies into the cooking liquid.Remove meat and let rest, covered, while you make the gravy.Do a 10 minutes natural pressure release and then a quick release.Seal Instant Pot lid and set to manual, Hi pressure, 40 minutes.
Sprinkle with about ½ teaspoon salt and lots of freshly ground pepper. Remove meat and add diced onions, carrots, and celery and sauté for a few minutes until slightly softened.Add oil, bacon fat, or butter and brown meat on all sides. Cover and cook over low setting for 8-10 hours, or over high setting for 3-4 hours. approx 2 pounds bottom round beef roast Add beef, onion, broth, vinegar, celery, garlic, carrots and potatoes to slow cooker.2 tablespoons oil, bacon fat, or butter.Pre-slice the roast beef and pour over with some of the ginger snap gravy and serve with some egg noodles, spaetzle or dumplings-reserve the rest of the gravy on the side for serving to your family or guests. Ingredients: 4 pounds beef roast (chuck, rump, or round) 1 teaspoon salt 1 cup red wine vinegar 1 cup red wine 4 bay leaves 2 large onion, sliced 12. ( If some of the ground/finely crushed cookie pieces are to big and don't dissolve in the gravy then you may need to strain the gravy after cooking and before using)Ĩ. Bring to a low boil mix the flour with a little water till smooth and add to the cooking liquid in the saucepan and stir until thickened-about 3 to 4 minutes. Take 4 to 6 cups of cooking liquid and add to a saucepan with 2 tablespoons of butter and 20 finely crushed ginger snap cookies.ħ. Remove Roast from pot when done and place covered in foil on a cutting board for 5 minutes to rest.Ħ. Adjust to pressure-cook on high for 10 minutes.
Lock the lid and close pressure-release valve. ( Also can cook it on high for 5 to 6 hours)ĥ. Add beef and spice bag let stand at room temperature for 30 minutes. Add roast to crock-pot and cook on high for 60 to 90 minutes & then reduce temperature to low & continue cooking 6 to 8 hours till fork tender. Heat a pan on high heat, apply salt and pepper to the beef on all sides then sear & brown the beef in the pan on all sides ( approx. Remove beef and pat dry then strain marinade, adding it to the slow cooker with the stock and water.ģ. Meanwhile set up slow cooker by adding 1 tablespoon olive oil, 1 cup of beef stock and 2 cups of hot water on high temperature.Ģ. Remove from the refrigerator and set on counter for 30-60 minutes. Seal and set overnight or up to 2 days in fridge to fully marinate turning occasionally.ġ. Trim beef roast and place in large plastic bag with Marinade ingredients.Ģ.
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