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This slow-cooked sauerbraten brings you juicy, spiced beef with a sweet-sour kick and a deep, gingerbread-flavored sauce. Perfect comfort food for chilly days or whenever you want to surprise your friends.
Tried this out one stormy Sunday for the first time—it's now my go-to comfort after hectic weeks and never fails to wow new guests.
Ingredients
- Vegetable oil: Gets the beef nice and brown; sunflower or canola work great
- Water: Used for mixing with flour to make the sauce smooth; use fresh measured water
- Flour: Helps thicken things up so you get a creamy sauce; regular all-purpose is just fine
- Gingersnaps (spiced cookies): Add lots of flavor to the sauce; try to use the extra-spicy kind
- Whole black peppercorns: Smash them up a bit for rich flavor and light heat
- Salt: Brings all the tastes together; a mild sea salt is best
- Bay leaf: Adds a fresh, earthy note—fresh or good dried is fine
- Whole cloves: Essential for that signature warmth, don’t skip them
- Brown sugar: Balances the zing; dark sugar adds extra depth
- Garlic: Just one fresh clove will give a mellow punch
- Onion: Sweetens and boosts the flavors; go for a firm, medium one
- Beef broth: Gives your dish a meaty backbone; homemade really stands out
- Red wine vinegar: Delivers the classic tanginess; strong-flavored is best
- Beef roast: Cuts like bottom round or chuck get super tender; buy good meat from the butcher
Step-by-step guide
- Plating up:
- Slice or break the beef into pieces, pour over loads of the warm gingerbread sauce, and dig in right away. This is delicious with red cabbage or potato dumplings on the side.
- Whip up the sauce:
- Just before you’re done, lift the cooked beef out carefully and cover to keep warm. Strain what’s left in the slow cooker through a fine strainer into a pot and discard the chunky bits. Skim off most of the fat. Stir flour and water together till smooth, then mix into the hot sauce, keep stirring. Let it bubble a bit to get thick and creamy, then taste and toss in more salt or pepper if you want.
- Into the slow cooker:
- Stick the browned beef in your slow cooker and pour all the leftover marinade (plus onions and spices) right over it. Crumble up those gingerbread cookies on top, pop the lid on, and let it cook on low for about eight hours, or high for four—slow and steady wins here.
- Sear it up:
- Take the beef out of the marinade, pat dry with a paper towel, then get all sides browned up in a hot skillet. This gives your meat an awesome color and flavor from the browning bits.
- Time to marinate:
- Put the beef roast in a zip bag or a sealed bowl and completely coat it with the marinade. Cover it up and chill in the fridge at least four hours—overnight is ideal! Flip it once to make sure it all soaks up the flavors.
- Mix the marinade:
- Grab a big bowl and stir together red wine vinegar, beef broth, chopped onion, minced garlic, brown sugar, cloves, bay leaf, salt, and black peppercorns. Get the sugar and salt dissolved so it all comes together. This is your classic sauerbraten base.
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Good to know
Super filling and warms you up from the inside.
Stays tasty for days in the fridge and freezes well.
Bold, full flavors with only a few staple ingredients.
Storage hints
Keep your sauerbraten sealed up in the fridge and it'll be good for three days. It usually gets even better the next day. Freeze leftovers by packing meat and sauce in separate containers and thaw slowly overnight in the fridge.
Ingredient swaps
Try venison or lamb if you don’t have beef. For gluten-free, cornstarch works to thicken instead of flour. You can use apple cider vinegar as a sub for red wine vinegar—it’ll taste a bit less complex but still good.
Serving ideas
Potato dumplings and red cabbage are classic! Thin slices go great on rustic bread, or even pop leftovers into a sandwich for lunch.
Cultural background
Sauerbraten is one of the most famous slow-cooked German meals. Each area puts their spin on it—some add raisins or use special cookies from Aachen. This version mixes the old-school tradition with modern-day slow cooker ease.
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Recipe FAQs
- → What's the best beef cut for making sauerbraten in the slow cooker?
Chuck, top round, or even beef shoulder work great. Slow cooking makes these cuts melt-in-your-mouth tender.
- → How long should I let the beef soak in the marinade?
It's best to marinate the meat for 12 to 24 hours so it really soaks up the flavors from the spices.
- → Do I have to brown the meat before slow cooking?
Yep, browning adds deep, roasted flavor and makes the whole dish richer.
- → Why use gingersnaps in this dish?
They add a hint of spice and sweetness, and help thicken the sauce along with their classic tangy twist.
- → How do I thicken the sauce after cooking?
Once you're done, strain the cooking liquid, then simmer it with a flour-and-water mix while stirring until it thickens up nicely.