Sauerbraten

Oxmoor House
The spicy-sweet gingersnaps soften the tang of white vinegar. Serve the tender marinated beef and sauce over spaetzle (tiny noodles or dumplings) for an authentic German feast.

Yield:

7 servings (serving size: 3 ounces roast and 6 tablespoons sauce)

Recipe from

Nutritional Information

Calories 202
Caloriesfromfat 0.0 %
Fat 5.6 g
Satfat 1.7 g
Monofat 2.2 g
Polyfat 0.3 g
Protein 20.7 g
Carbohydrate 16.1 g
Fiber 0.8 g
Cholesterol 45 mg
Iron 2.3 mg
Sodium 512 mg
Calcium 30 mg

Ingredients

1 cup water
2 tablespoons sugar
3/4 cup white vinegar
1 1/2 teaspoons salt
6 black peppercorns
5 whole cloves
3 bay leaves
1 lemon, sliced
1 (3-pound) rump roast, trimmed
1 1/2 cups sliced onion (1 large)
15 gingersnaps, crumbled
Chopped fresh parsley (optional)

Preparation

1. Place first 8 ingredients in a large heavy-duty zip-top plastic bag; seal bag. Turn bag to blend marinade. Place roast and onion in bag; seal bag, turning to coat. Marinate in refrigerator 24 hours, turning bag occasionally.

2. Remove roast from marinade, reserving marinade. Place roast in a 5-quart electric slow cooker. Strain reserved marinade through a sieve into a bowl, reserving 1 1/2 cups; discard remaining liquid and solids. Pour 1 1/2 cups strained marinade over roast. Cover and cook on LOW for 5 hours or until roast is tender.

3. Remove roast from slow cooker; cover and keep warm. Add gingersnap crumbs to liquid in slow cooker. Cover and cook on LOW for 8 minutes or until sauce thickens; stir with a whisk until smooth. Serve sauce with roast. Garnish with parsley, if desired.

Note:

Cooking Light Slow Cooker Tonight

September 2012