Recently I went away on a much needed vacation to warm and sunny Jamaica with my Baby — then, literally a moment after returning home, I came down with a horrible case of Bronchitis..
Suffice it to say, I have not really had much energy between work and sick to do anything at all besides sleep..
Today though, in anticipation of what was supposed to be another monster Nor’easter here in New York, I decided to give myself a snow day and stay out of the cold..
As I’m finally getting back into feeling healthy again (a little nasally still), I decided to try something different and delicious..
Preparing it the night before to marinate, then searing it before placing it in the slow cooker for the day gave me a chance to get just a little more rest before returning to work on the morrow..
After simmering for hours it was time to put the finishing touches on what was my first attempt with a new recipe before serving it up for me and my Baby..
So try my recipe for “Slow-Cooker Sauerbraten” with “Ginger Snap Gravy” out for yourself..
I think you will enjoy it as much as we did, because it is oh so "Definitely Delish"
“Slow-Cooker Sauerbraten with Ginger Snap Gravy”
Ingredients:
For Marinade:
1 1/2 cups water
1/2 cup dry red wine
1/2 cup red wine vinegar
1/2 cup Apple cider vinegar
1/2 cup ketchup
1/2 cup brown sugar
2 tablespoon sugar
2 carrots peeled & chopped
1 small onion halved & chopped
3 cloves garlic smashed
1 tablespoon pink peppercorns
1/2 teaspoon mustard powder
3 bay leaves
1 teaspoon juniper or caper berries
1 3-4 pound beef roast (bottom or top round roast)
For Cooking & Finishing:
Strained Marinade
1 cup beef stock
2 cups water
2 tablespoon olive oil
2 tablespoon butter
1 tablespoon flour with water
Sea salt & black pepper
20 ginger snap cookies finely crushed
Directions:
For Marinade:
1. Trim beef roast and place in large plastic bag with Marinade ingredients..
2. Seal and set overnight or up to 2 days in fridge to fully marinate turning occasionally..
Slow Cooking:
1. Remove from the refrigerator and set on counter for 30-60 minutes. Meanwhile set up slow cooker by adding 1 tablespoon olive oil, 1 cup of beef stock and 2 cups of hot water on high temperature..
2. Remove beef and pat dry; then strain marinade, adding it to the slow cooker with the stock and water..
3. Heat a pan on high heat, apply salt and pepper to the beef on all sides then sear & brown the beef in the pan on all sides (approx. 4 minutes per side)
4. Add roast to crock-pot and cook on high for 60 to 90 minutes & then reduce temperature to low & continue cooking 6 to 8 hours till fork tender. (Also can cook it on high for 5 to 6 hours)
5. Remove Roast from pot when done and place covered in foil on a cutting board for 5 minutes to rest..
6. Take 4 to 6 cups of cooking liquid and add to a saucepan with 2 tablespoons of butter and 20 finely crushed ginger snap cookies..
7. Bring to a low boil; mix the flour with a little water till smooth and add to the cooking liquid in the saucepan and stir until thickened—about 3 to 4 minutes. (If some of the ground/finely crushed cookie pieces are to big and don't dissolve in the gravy then you may need to strain the gravy after cooking and before using)
8. Pre-slice the roast beef and pour over with some of the ginger snap gravy and serve with some egg noodles, spaetzle or dumplings—reserve the rest of the gravy on the side for serving to your family or guests. Enjoy!