![]() ![]() After the time is up, shred the meat a bit with a fork or break it into pieces.During 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.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. During the last hour or so of cooking time: Start to make the dumplings.Add the meat into the slow cooker and turn on low for 6 hours. 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.Serve slices of roast with gravy over noodles or mashed potatoes. Meanwhile stir gingersnap crumbs into liquid and turn crockpot to high while roast rests. Cook on low 8-10 hours.īefore serving, remove roast from crockpot and let rest 10 minutes before slicing. Add this mixture to skillet and boil 1 minute, stirring brown bits off the bottom of the pan. Strain marinade and reserve 1 cup of liquid. Pour out fat from skillet, and put back on stovetop. Remove roast from marinade (do not discard yet) and pat dry. To cook, heat oil or bacon fat in a large skillet over medium-high heat. (If you freeze this for a freezer kit, make sure to have beef stock on hand in the pantry and freeze ground gingersnap cookie crumbs in a small ziptop bag.) Turn the roast occasionally if in the fridge. ![]() Cover and let marinade in the fridge or freezer for at least 3 days. Pour marinade mixture over beef roast in a large covered bowl or ziptop bag. Bring to a boil, reduce heat and simmer 5 minutes. Make slices at about a 45 degree angle to the grain for the right balance of tenderness and cohesion.ģ/4 cup gingersnap crumbs (from about 1 cup gingersnap cookies)Ĭombine first 8 ingredients in a small saucepan. Don't cut with the grain or you'll have tough slices of beef. Don't cut directly across the grain, or you'll wind up with shredded beef. Look for the direction of the grain of the meat.if you see long ridges in the meat, that's the "grain". To slice a roast well, let it rest several minutes before touching it. Now if you don't brown the roast, it's not like you'll end up with a roast that looks like a grape popsicle at the end of the day, but it won't be quite as roast-colored as usual either. Browning, well, makes it brown instead of purple. Reason being that when you take the roast out of its 3-day booze bath, it will be purple. In this recipe though, I think you need to brown at least the top side of the roast. It completely detracts from the no-fuss appeal of using the crockpot. You can also leave the beef and marinade in the fridge until you cook it, if you have the space.Ī word on browning meat before putting it in the crockpot. The marinade recipe I use is about 2 parts wine to 1 part vinegar, and I'd be comfortable freezing it for up to 3 weeks before I'd start to worry about the acid level of the marinade making mush out of my roast. It does need to marinate for at least 3 days, if not longer, so making this up and freezing it works well. Sauerbraten can be made with a variety of beef roast cuts.I used a rump roast, but eye round, chuck pot roast, bone-in, bone-out, it all works. A beef roast that's been marinated in spiced red wine, then braised in the crockpot with gravy thickened with gingersnaps.that so says "holiday season" to me! My recipe is a mash-up of a recipe from a 1975 cookbook called The Crockery Pot Cookbook by Lou Seibert Pappas and the Frugal Gourmet's Immigrant Ancestors recipe. ![]()
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