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• SAUERBRATEN RECIPE CROCKPOT PLUS

Many restaurants that serve the dish offer extra dumplings as a side along with sweet and sour cabbage. It is also very “Baltimore” to serve sauerbraten with very large, fluffy potato dumplings.

SAUERBRATEN RECIPE CROCKPOT PLUS

Plus I found an old German recipe (as opposed to just German-American) that calls for lebkuchen, a spicy cookie somewhat similar to American gingersnaps so I feel some what vindicated in my decision. I know some people sneer at the use of cookies, and I admit it is a little retro sounding but they really add some flavor and thicken up the gravy without having to add cornstarch or flour. Here in Baltimore, it is traditional to make the sour beef with gingersnaps. Until I made this, I had never made sour beef before but after a year of watching beef prices* I finally found a good deal on some meat suitable for cooking for a long time and decided to take the plunge. Minnicks’ sauce at the grocery store but freshly made is always best. Baltimore has strong German roots and some of the old food traditions continue today.Īs a child my mother and I would sweet talk the ticket takers at the yearly German festival at Carroll Park to let us in (for free) just long enough to pick up a large order from our favorite stand to take home. My grandpop loves sour beef and in turn so do I. Have an Instant Pot? I’ve created a new recipe that makes sour beef in just over one hour! Check it out here. Set aside.ĭuring the last 1/2 hour of cooking time: Skim off any visible fat that may have risen to the top then add the gingersnaps and turn the heat to high.Īfter the time is up, shred the meat a bit with a fork or break it into pieces. They should sink, then rise to the surface when cooked through. They should be able to hold their shape but not be too floury. Stir in the baking powder and add the flour in 1/2 cup increments until the it resembles a dough and the mixture holds its shape when molded (roughly 3 cups). In a large bowl, combine the cooled mashed potatoes and salt and the egg. Bring a large pot of water to a rolling boil. Add the meat into the slow cooker and turn on low for 6 hours.ĭuring the last hour or so of cooking time: Start to make the dumplings. In a large skillet, quickly brown all sides of the meat in the canola oil. The next day: Remove the meat and pour the marinade in the slow cooker. The day before is also a good time to make the gingersnaps if, like me, you are using homemade. Place the roast in a nonreactive container (or large ziplock bag) and marinate overnight. Stir together all of the marinade ingredients in a nonreactive bowl. WARNING: This part has to be done the day before you want to serve. I slice the meat very thinly and return it to the pot to keep it warm.4 cups plain well-mashed potatoes made from peeled red potatoesģ 1/2 lb beef round, cut into 1 1/2 in thick slices or left whole (see notes).I turn the “saute” option on while I slice the meat (or for about 5 minutes) so the sauce absorbs the flavors of the ginger snaps.Blending is optional but I love the fact that makes the sauce a bit thicker. I still like to leave a few vegetables whole. During this time, I like to use an immersion blender to blend the sauce.

Remove the beef roast from the pressure cooker and add the ginger snap cookie crumbs into the sauce.Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes.Set the instant pot to meat/stew and set the timer to 55 minutes. Press the cancel/warm button and return the meat and any collected juices to the pressure cooker.This will help release any brown bits collected at the bottom. Add the red wine and vinegar and with a wooden spoon, scrape the bottom of the pot.