Bill's Crock Pot Sauerbraten Recipe
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Ingredients: |
Ingredients: ~4 lb Top Round Roast fork punctured
For Brine:
2 cups apple cider vinegar
1 ½ cups Apple Cider (or Mrs. Minnick’s Sauerbraten Marinade)
½ cup of water
3 bay leaves
12 peppercorns
12 whole cloves
¼ cup brown sugar
¼ cup sugar
1 ½ tablespoons of salt
~1 cup of sliced onion
2 or 3 beef bouillon cubes
1 tablespoon bacon drippings (optional)
For Gravy:
36 Ginger Snaps
2 tablespoons of corn starch
¼ cup of sugar
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Directions: |
Directions:Preparation for the Brine and the Meat:
Put all of the brine ingredients in a sauce pan and bring to a slow boil, then add to the marinade container with meat. If the roast is very thick you may wish to cut it into thick slices, otherwise puncturing it with a fork all over will allow for the marinate the sink in well.
Marinating Instructions:
After you have placed the roast in the marinade, cover and stick in your fridge. Marinade the meat in the brine for a minimum of 5 days. I normally marinate mine for 7 days. Be sure to turn the marinate container over once a day. If you are not able to do this with your container be sure to turn the roast over in the marinade once a day.
Cooking Instructions:
1. Strain out bay leaves, cloves and peppercorns and onions from the brine
2. Add remaining brine to crock pot
3. Cook on high for 3 hours turning once an hour
4. Turn to low and continue cooking for ~3 hours (check after 2 hours) continuing to turn regularly
Preparation of the Ginger Snap Gravy:
1. To make the ginger snap gravy add the following to the brine in the crock pot (still on low heat) after you remove the roast:
36 ginger snaps
2 tablespoons corn starch
¼ cup of sugar to the gravy
2. Stir well until the ginger snaps have dissolved and the gravy is at your desired thickness.
3. Pour the gravy over the roast and it is ready to serve. Meat should flake with a fork.
Serve with Potato Dumplings (Kartoffel Klosse).
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