Tender Slow Sauerbraten (Print)
Soft beef, slow cooked in a bold marinade, topped off with an amazing gingersnap sauce.
# Ingredients:
→ Meat & Marinade
01 -
1 tsp whole black peppercorns
02 -
1 tsp salt
03 -
1 bay leaf
04 -
6–8 whole cloves
05 -
2 tbsp brown sugar
06 -
1 clove garlic, minced
07 -
1 medium onion, sliced
08 -
160 ml beef broth
09 -
160 ml red wine vinegar
10 -
900 g beef roast, like from the shoulder or round
→ For slow cooking & sauce
11 -
2 tbsp water
12 -
2 tbsp all-purpose flour
13 -
75 g spiced speculoos cookies (or gingerbread), crumbled fine
14 -
1 tbsp vegetable oil
# Steps:
01 -
Slice or shred the beef and pour the warm sauce all over before eating.
02 -
About a half hour before it's done, lift the beef out carefully and wrap it in foil to keep warm. Pour the cooking liquid through a strainer into a pot, toss the solids. Skim off the fat. Mix the flour and water till smooth, then whisk it into the hot liquid. Let it bubble over medium heat for 5 minutes, stirring now and then, till it thickens. Taste and add more salt or pepper if it needs it.
03 -
Put the seared beef in your slow cooker. Pour in the marinade with onions, garlic, and all the spices. Sprinkle the crumbled cookies on top. Pop the lid on and cook on low for 8 hours (or go high for 4 hours) till the beef is super soft and falling apart.
04 -
Take the beef out of the marinade, pat it dry with kitchen paper. Heat oil in a skillet over medium-high. Brown the beef all over for a couple of minutes per side.
05 -
Drop the beef into a sealable bag or big bowl. Pour all the marinade over the beef, flip it to coat, then seal or cover it up. Chill it in the fridge for at least 4 hours—overnight's even better. Flip it around now and then.
06 -
Stir together red wine vinegar, beef broth, onion, garlic, brown sugar, cloves, bay leaf, salt, and peppercorns in a big bowl till the sugar and salt disappear.
# Notes:
01 -
If you let the beef soak for at least 12 hours, the classic tangy flavor will really shine.