The Pennsylvania Dutch influence of this area has given many of us a strong German heritage.
We thought that we would pull from this German heritage and share a very traditional German meat recipe today. It is a very tender, tasty meat. You will still find this recipe in Germany, having been passed on for many generations there. The gingersnaps, however, give it a modern twist. Don’t be afraid to use those — they add a great flavor.
And the key to this Sauerbraten is really in the marinating process. This is definitely a recipe that you will need to plan ahead for and yes, you really should marinate it for at least a full 24 hours.
Add the sauce to the meat when you serve it for an even richer flavor. Or, add sautéed onions and celery as we have in this picture. Yum.
Old World Sauerbraten
Fix-It and Forget-It Diabetic Cookbook, page 37
Makes 8 servings
Ideal slow-cooker size: 4-quart
3 ½ lb. beef rump roast, trimmed of fat
1 cup water
1 cup vinegar
1 lemon, sliced but unpeeled
10 whole cloves
1 large onion, sliced
4 bay leaves
6 whole peppercorns
1 Tbsp. salt
2 Tbsp. sugar
12 gingersnaps, crumbled
1. Place meat in deep ceramic or glass bowl.
2. Combine water, vinegar, lemon, cloves, onion, bay leaves, peppercorns, salt, and sugar. Pour over meat. Cover and refrigerate 24-36 hours. Turn meat several times during marinating.
3. Place beef in slow cooker. Pour 1 cup marinade over meat.
4. Cover. Cook on Low 6-8 hours. Remove meat.
5. Strain meat juices and return to pot. Turn to High. Stir in gingersnaps. Cover and Cook on High 10-14 minutes. Slice meat. Pour finished sauce over meat.
Exchange List Values: Carbohydrate 0.5, Meat, lean 4.0
Basic Nutritional Values: Calories 235 (Calories from Fat 73), Total Fat 8 gm (Saturated Fat 2.6 gm, Polyunsat Fat 0.4gm, Monounsat Fat 3.5 gm, Cholesterol 86 mg), Sodium 416 mg, Total Carbohydrate 10 gm, Dietary Fiber 0 gm, Sugars 4 gm, Protein 29 gm