Slow Cooker German-Style Sauerbraten Recipe2022-10-21
- Cuisine: German
- Course: Main Dish
- Skill Level: Advanced
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- Yield: 8
- Servings: 8
- Prep Time: 10m
- Cook Time: 8:00 h
- Ready In: 8:10 h
Average Member Rating
(5 / 5)
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This information is per serving.
Saturated Fat3.2 g
Trans Fat0.1 g
Unsaturated Fat1.2 g
Slow cooker German-style sauerbraten recipe. This rich, tender, home-cooked dish is perfect for entertaining. The beef is braised slowly in a spiced wine sauce.
Is This Recipe Really Authentic?
German-style sauerbraten is a dish made from beef that has been boiled in vinegar and water solution, then marinated for several hours in a mixture of onion, wine, salt, and spices. It is usually served with red cabbage and potatoes.
This recipe is not authentic because it calls for the use of a slow cooker instead of the traditional cooking method.
The Benefits of Red Meat, Proteins, Vitamins, and Minerals
Red meat is a rich source of protein, vitamins, and minerals which are essential for growth and development. It is also a good source of iron, zinc, selenium, and B vitamins.
Therefore it is important to include red meat in our diet.
What Goes Well with Sauerbraten?
Sauerbraten is a traditional German dish, and it is usually served with red cabbage and potatoes.
Some people enjoy eating Sauerbraten with noodles. Other people like to have it with dumplings or boiled potatoes. Some people prefer to have it with some kind of salad, like cucumbers or tomatoes.
Recipes That Pair Well with Slow Cooker German-Style Sauerbraten
There are many recipes that go well with German-style Sauerbraten. Here are some of the most common ones:
Slow Cooker German-Style Sauerbraten Recipe
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- 2 cups (500 ml) beef broth
- 1 cup dry red wine
- 1 large yellow onion, peeled and thinly sliced
- 2 tablespoons pickling spice
- 12 whole cloves
- 12 peppercorns
- 2 bay leaves
- 1½ teaspoons salt
- 3 pounds (1.44 kg) boneless beef top round roast
- 2/3 cup finely crushed gingersnaps
- 2 tablespoons cornstarch
In a large saucepan, combine the beef broth, red wine, onion, seasoning, and salt. Stir well and bring to a boil over medium-high heat.
Remove the pan from the heat and set it aside. Cool the mixture, then pour it over the beef in a slow cooker. Cover the pot and refrigerate for at least 1 day.
Remove the slow cooker from the refrigerator. Cook, covered, on a low-heat setting for 6-8 hours.
Turn off the cooker and open the lid. Using tongs, remove cooked meat from the pot and transfer it to a serving platter. Keep warm.
Stir gingersnaps into the broth, and simmer, stirring, until slightly thickened. Stir in mixed water and cornstarch. Season with salt, if needed.
Slice the meat. Pour the gravy over the meat. Serve hot.