CROCKPOT SAUERBRATEN PLUS

Sauerbraten is traditionally served with traditional German side dishes, such as Rotkohl (red cabbage), Knödel or Kartoffelklöße (potato dumplings), Spätzle (an egg and flour noodle), and boiled potatoes. In a few parts of Germany potato pancakes (either Kartoffelpuffer or Reibekuchen) are served with sauerbraten many German-style restaurants in the US do this. Several regional variations on the dish include those from Franconia, Thuringia, Rhineland, Saarland, Silesia, and Swabia. It is one of the best-known German dishes, and is frequently found on the menus of German-style restaurants outside Germany. Sauerbraten is regarded as one of the national dishes of Germany. The ingredients of the marinade vary based on regional styles and traditions throughout Germany. Since usually tougher cuts of meat (like rump roast, or bottom round of beef) are used for Sauerbraten, the longer marinating of the meat acts to tenderize it, resulting in a finished dish that is tender, soft, and juicy.

Before cooking, the cut of meat is marinated for several days (recipes vary from three to ten days) in a mixture of vinegar and wine, water, herbs, spices, and seasonings. I always get mine at our local Walmart Supercenter.What is Sauerbraten?Sauerbraten (German: 'sour roast' from sauer for 'sour' or 'pickled' and Braten for 'roast meat') is a German pot roast that can be prepared with a variety of meats-most often beef, but also from venison, lamb, mutton, pork, and traditionally, horse. It would probably be the easiest to find in the US. A good one is Sweet and Sour and the brand that comes to mind is 'Aunt Nellie's'.

Red cabbage makes another good accompaniment.

Provide melted, browned butter and bread crumbs for the dumplings.

Pour over the meat and serve with the dumplings and applesauce.

Stir crushed gingersnaps or starch into the pot juices and cook until thickened.

Remove the meat to a warm serving platter.

When the dumplings are cooked, they will rise to the top.

Gently drop in a few dumplings, being careful not to overcrowd them.

If it does not hold together, add more flour to the mixture.

To make sure your mixture has the right consistency, cook a single dumpling first.

Bring lightly salted water to just under boiling point.

Form the mixture into little balls and chill in the refrigerator for about an hour before cooking.

Cover and continue to simmer until meat is tender, about 1 hour longer.

Stir roux into liquid in the pot and add raisins (optional).

Blend in sugar and brown to a nice dark color.

Melt remaining 5 tablespoons of butter in a pan and stir in flour to form a roux.

Cover with reserved marinade and bring to boil, then lower heat and simmer for about 3 hours.

CROCKPOT SAUERBRATEN PLUS

Sauté meat in bacon drippings plus 1 tablespoon butter until seared on all sides.On fifth day remove meat from refrigerator and drain, reserving marinade.Leave them in their jackets and let stand for a few hours to overnight. Boil the potatoes for the dumplings on the night of the 4 day.Cover and marinate in refrigerator for 4 days.Combine onions, carrot, celery, cloves, peppercorns, vinegar and bay leaves and pour over meat.

Place in earthenware, glass or enamel bowl.

Wipe steak with damp cloth season with salt and pepper.

Crockpot sauerbraten