Kate's Easy German Sauerbraten

Name: Kate's Easy German Sauerbraten
Prep time: 8 h 50 min
Cook time: 8 h 50 min
Total time: 8 h 50 min
Yield: 8
Cuisine: German, European
Ingredients: 2 bay leaves; 2 kilograms boneless beef chuck roast; 473 milliliters chopped carrots; 237 milliliters diced celery; 237 milliliters cider vinegar; 1 clove garlic, diced; 8 gingersnap cookies, crushed; 1 lemon, sliced; 1 larges onion, diced; 473 milliliters chopped onions; 237 milliliters red wine; 2 Tbsps salt; 473 milliliters water; 2 Tbsps white sugar; 1 teaspoon whole peppercorns

Kate's Easy German Sauerbraten might be just the main course you are searching for. Watching your figure? This dairy free recipe has 521 calories, 45g of protein, and 27g of fat per serving. This recipe covers 34% of your daily requirements of vitamins and minerals. This recipe serves 8. If you have onions, peppercorns, carrots, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. This recipe is typical of European cuisine. From preparation to the plate, this recipe takes approximately 8 hours and 50 minutes.

Instructions

Heat water, red wine, cider vinegar, lemon, 1/2 onion, garlic, cloves, bay leaves, white sugar, salt, juniper berries, and peppercorns in a saucepan over medium heat until sugar is dissolved, about 5 minutes. Allow marinade to cool and pour into a resealable plastic bag.

Ingredients you will need

Juniper Berries

Apple Cider Vinegar

Peppercorns

Sugar

Bay Leaves

Marinade

Red Wine

Clove

Garlic

Lemon

Onion

Water

Salt

Equipment you will use

Ziploc Bags

Sauce Pan

Add beef roast, coat with marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator 2 to 3 days, turning the roast twice a day.

Ingredients you will need

Beef Roast

Marinade

Place onions, carrots, and celery in a slow cooker.

Ingredients you will need

Carrot

Celery

Onion

Equipment you will use

Slow Cooker

Remove roast from marinade and place atop vegetables. Strain marinade and pour 2 1/2 cups over roast; reserve remaining marinade.

Ingredients you will need

Vegetable

Marinade

Cover and cook roast on Low for 8 hours. Turn slow cooker off.

Equipment you will use

Slow Cooker

Transfer roast to a cutting board and cover with aluminum foil. Strain cooking liquid into a large bowl and return vegetables to slow cooker to rest.

Ingredients you will need

Vegetable

Equipment you will use

Aluminum Foil

Cutting Board

Slow Cooker

Bowl

Heat about 3 cups cooking liquid and gingersnaps in a saucepan over medium-high heat, adding reserved marinade as needed, until gravy is thickened, about 10 minutes.

Ingredients you will need

Gingersnap Cookies

Marinade

Gravy

Equipment you will use

Sauce Pan

Slice roast and serve with vegetables and gravy.

Ingredients you will need

Vegetable

Gravy

Equipment

Ingredients

Servings:

bay leaves 2kilograms

boneless beef chuck roast 473milliliters

chopped carrots 237milliliters

diced celery 237milliliters

cider vinegar 1clove

garlic, diced 8

gingersnap cookies, crushed 1

lemon, sliced 1larges

onion, diced 473milliliters

chopped onions 237milliliters

red wine 2Tbsps

salt 473milliliters

water 2Tbsps

white sugar 1teaspoon

whole peppercorns

Recommended wine: Dornfelder, Riesling

German can be paired with Dornfelder and Riesling. Beer might seem like the natural pick for German food, but German riesling pairs wonderfully with seafood and schnitzel, while a German red like Dornfelder goes well with beef and game meat. One wine you could try is Weingut Fritz Windisch Heimersheimer Rotenfels Dornfelder. It has 4.4 out of 5 stars and a bottle costs about 14 dollars.

Weingut Fritz Windisch Heimersheimer Rotenfels Dornfelder

A very tasty, powerful wine of pronounced aroma and rich dark red color. It has a delicious flavor of cherries, red berries and plums with decent, smooth tannins. Its sweetness is pleasant and harmonic, which makes it enjoyable for lovers of not too dry wines.A delicious companion to desserts and cheese, but also to barbecued and smoked dishes. It is also a wine for enjoyment and a very tasty night cap