Sauerbraten - from the kitchen of Theresa Thompson
2 cups dry red wine
6 cloves, whole
2 cups red wine vinegar
4 juniper berries
2 cups water
4 bay leaves
2 large onions, sliced thin
1 beef round tip roast, about 5 pounds
2 large carrots, sliced thin
4 tablespoons all purpose flour, divided
1/4 cup sugar
1 teaspoon salt
1 tablespoon dried parsley flakes
1/4 teaspoon black pepper
2 teaspoons salt
2 tablespoons oil
1 teaspoon mustard seeds
2 tablespoons sugar
6 peppercorns
1/3 cup gingersnap crumbs
Step 1
Stir together the first 13 ingredients in a medium sauce pan. Bring to a boil. Reduce heat to medium low and simmer 15 minutes. Cool completely. Place roast in large glass bowl or 2 gal. zip-lock bag. Pour cooled marinade over meat and cover bowl or seal bag. If using a bag, place in baking pan to prevent accidents. Place in the refrigerator for two days. Turn meat once a day.
Step 2
Remove meat from marinade. Strain liquid, discard vegetables, reserve liquid. Dry meat with paper towels. Mix 2 tablespoons of flour, salt and pepper in small bowl. coat all sides of roast. Heat oil in large skillet over medium heat. Add meat and brown on all sides. Place meat in 5 quart slow cooker, add 1 1/2 cups marinade. Discard remaining marinade. Cover and cook on low for 8 hours.
Step 3
Combine sugar, remaining 2 tablespoons flour and gingersnap crumbs. Add to slow cooker and stir well. Cover and cook on high 30 minutes.
For those of us with some German blood in us, this is great. For everyone else, you will love it.