Slow Cooker Old World Sauerbraten Recipes

Steps:

• Mix first six ingredients. Place roast in a 5-qt. slow cooker; add water. Pour ketchup mixture over top. Add cookie crumbs. Cook, covered, on low until meat is tender, 6-8 hours., Remove roast from slow cooker; keep warm. Strain cooking juices; skim fat. Transfer 4 cups juices to a saucepan; bring to a boil. Mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast.

Steps:

• In a Dutch oven, heat oil over medium-high. Brown beef on all sides. Add all remaining ingredients except gingersnaps; bring to a boil. Reduce heat; cover and simmer until beef is tender, about 3 hour., During the last 30 minutes, stir in gingersnaps. Remove meat; discard bay leaves and cloves. While slicing meat, bring gravy to a boil to reduce and thicken.

Steps:

• Sprinkle the brisket with 1 teaspoon salt and 1/2 teaspoon pepper and cut crosswise into 3 pieces. Heat the olive oil in a large skillet over medium-high heat, add the brisket in batches and brown, about 3 minutes per side. Transfer to a 5-to-6-quart slow cooker.
• Add the tomato paste to the skillet and cook, stirring, 1 minute. Whisk in the wine, vinegar and pickling spice sachet and simmer 4 minutes. Add to the slow cooker along with the beef broth, carrots, celery, leeks and half of the gingersnaps. Cover and cook on low, 8 hours.
• Remove the meat, vegetables and spice sachet. Whisk the remaining gingersnaps into the cooking liquid and add salt, pepper and parsley to taste. Set aside 1 piece of brisket, 1 cup vegetables and 2 cups gravy to make Corn, Squash and Beef Casserole. Slice the remaining meat and serve with the vegetables and gravy.

Steps:

• Pour pickling spice into a square of cheese cloth and tie into bundle with string.
• Combine vinegar, water, lemon juice, salt, sugar, onion, and spice bag in the crock pot.
• Add the meat and marinate in a cool place overnight.
• Cook all day on low heat.
• Remove meat and spice bag.
• Add crumbled gingersnaps.
• Whisk or stir until gingersnaps form a smooth gravy.
• Add gingersnaps as needed to thicken to desired consistency.
• Taste, and add additional salt and/or sugar to suit individual taste.
• Return meat to pot and cook a little longer, so that flavor of gravy penetrates meat.
• Serve with potato dumplings or mashed potatoes.

Steps:

• 3 to 4 days before serving:.
• Place steak in shallow enamel or glass dish. Combine salt, pepper, cloves, peppercorns, bay leaves, sliced onions, sliced carrots, chopped celery, vinegar and water. Pour over meat, cover and refrigerate.
• About 3 1/2 hours before serving:.
• 1. Remove steak from marinade, dry with paper towels, saving marinade.
• 2. Heat oil and brown meat on both sides.
• 3. To drippings add flour and sugar, brown lightly, scraping bottom of pan well; stir in marinade, bring to a boil, stirring continuously. Add steak and simmer, covered, for 3 hours or until fork tender.
• 4. Remove steak to cutting board then carefully remove surface fat from gravy. Stir in crushed gingersnaps to make gravy cook and stir until smooth.
• 5. Meanwhile cut meat into 1/2 inch thick slices and arrange onto serving dish.

Steps:

• Place bay leaves and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. In a large saucepan, combine the water, vinegar, onions, garlic, salt and pepper. Add spice bag. Bring to a boil. Remove from the heat; cool completely. , Place the roast in a 2-gallon resealable plastic bag. Add half of the marinade. Seal bag and turn to coat; refrigerate for 3 days, turning once each day. Cover and refrigerate remaining marinade., Remove meat from marinade; discard marinade, onions and spice bag. In a Dutch oven, brown roast in butter on all sides. Sprinkle with sugar. Add reserved marinade. Bring to a boil. Stir in molasses. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until meat is tender. , Remove roast to a cutting board. Cut into thin slices; set aside. Skim fat from cooking juices. In a small bowl, combine cornstarch and cold water until smooth; gradually stir into juices. Add gingersnaps. Bring to a boil; cook and stir for 2 minutes or until thickened. Return meat to gravy; heat through. Serve with spaetzle.