I have a homemade Spaetzle recipe, but you could serve this over buttered thick noodles or mashed potatoes. The gingersnaps melted right into the sauce, and really gave this sauce an authentic sauerbraten flavor. The sauce turned out with just the right amount of thickness. Tasting notes: The carrots aren't mushy at all- in fact just slightly 'al dente' which we liked. Transfer beef and vegetables to a serving dish discard spice sachet. Pour broth mixture over beef in slow cooker and submerge spice sachet in it.Ĭover slow cooker and cook until beef is tender on high setting, 2 1/2 to 3 hours.Īdd carrots, celery, and onion to slow cooker stir in gingersnaps.Ĭover slow cooker and cook until sauce thickens and vegetables are tender, stirring halfway through,about 1 hour more. I found it to be a tad much on the sour side, and when I add the sugar, I felt it gave the perfect balance to the sauce. Whisk in broth, vinegar, gin, tapioca, and salt simmer 5 minutes. Stir tomato paste and ginger into skillet cook 1 minute.ĭeglaze skillet with wine and reduce by half, scraping up any brown bits. Transfer beef to a 4- to 6-quart slow cooker. Boil for about 5 minutes, whisking, to thicken the sauce a little bit. Add the gingersnap, raisins, and sugar, and bring to a boil. Let sit for a few minutes and skim off the fat. Brown beef in oil in 2 to 3 batches, about 5 minutes per batch. Strain the cooking liquid into a saucepan. Heat oil in a large skillet over medium-high. It's great for thickening stews and pies. I used one tablespoon of Clearjel, that I order from King Arthur.Ask your butcher for chuck-eye roast, which is a very tender cut of beef, and has more marble to it You'll be much happier with this cut of beef. Ingredients 4 pounds Sirloin Tip (Beef) 2 cups Water 2 cups Apple Cider Vinegar 8 tablespoons Pickling Spices 4 Bay leaves 10-20 Ginger Snap Cookies.

6 medium carrots, halved crosswise, then halved lengthwise.

2 teaspoons sugar (my addition to the sauce, which seemed just a tad too tart, when I tasted it).

2 tablespoon pickling spices, wrapped in cheesecloth and tied with kitchen string.

1 tablespoon quick-cooking tapioca**, ground.

1 boneless beef bottom round roast* (3 to 4-pound), trimmed, cut into 2-inch chunks, and seasoned with salt and black pepper.

Recipe for sauerbraten gravy