Sour Beef Roast in a Slow Cooker

Votes: 2

How to cook - Sour beef stew in a slow cooker

Time: 8 hours 35 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 628, total fat 19 G., saturated fats G., proteins 76 G., carbohydrates 25 G., fiber G., cholesterol mg, sodium mg, sugar G.

Sauerbraten, or sour roast, is incredibly popular in central Germany. It's typically made with beef, but some variations also use horse meat, lamb, and pork. Legend has it that the inspiration for this dish came from Caesar himself, who sent jars filled with meat marinated in wine across the Alps to the newly established colony of Cologne. The meat is marinated for up to 10 days in vinegar and wine mixed with herbs and spices, then roasted and simmered for a long time. However, using a slow cooker, this masterpiece of German cuisine can be prepared much more quickly, while still producing an equally tender and flavorful dish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 piece (1.8-2.3 kg) beef brisket, trimmed of excess fat
2 tbsp. l. olive oil
2 tbsp tomato paste
1 cup dry red wine
0.5 cup red wine vinegar
1 tbsp. spices for pickling, put in cheesecloth and tie with twine
1 cup lightly salted beef broth
6 carrots, cut crosswise into 4 pieces
4 stalks celery, cut into 4 pieces crosswise
2 leeks, halved lengthwise and cut into 1.2cm thick slices
12 pcs. gingerbread cookies, crumble
Chopped fresh parsley, to taste

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef, tomato paste, red wine, wine vinegar, seasoning for pickling vegetables, bouillon, carrot, celery, leeks, biscuit cookies, parsley

Cooking the dish according to the recipe:

Sprinkle the beef with 1 teaspoon of salt and 1/2 teaspoon of pepper and cut it crosswise into 3 pieces. Heat the olive oil in a large skillet over medium-high heat. Brown the beef in batches until golden brown, about 3 minutes per side. Transfer to a 5- to 5.5-quart slow cooker.
Place the tomato paste in the pan and simmer, stirring, for 1 minute. Stir in the wine, vinegar, and spice sachet and simmer for 4 minutes. Add the mixture to the slow cooker along with the beef broth, carrots, celery, leek, and half of the gingersnap cookies. Cover and cook on low for 8 hours.

Remove the meat, vegetables, and spice packet. Whisk the remaining gingerbread cookies into the broth, adding salt, pepper, and parsley to taste. Slice the meat and serve with the vegetables and gravy.

Categories:

recipe / Multicooker / Calorie content of prepared meals / Main courses / Meat / Vegetables and mushrooms / Soups / Thick soups and stews / / Food Network - recipes / European cuisine / German cuisine

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