Boneless chuck roast makes the BEST "sour beef", since it literally "melts" in the gravy - and only needs to marinate overnight. My mom used to make REAL potato dumplings from cooked, riced potatoes, but Panni mix works well without the uncertainty of disintegration. I have found that commercial gingersnaps aren't what they used to be, carry very little ginger flavor, and does not thicken for gravy. A few years ago, I BEGGED Zaaries for a gingerbread cookie recipe, was given "Good Old Gingersnaps", Good Old Gingersnaps, which I have used since, but doubling the amount of ginger. Leftovers are great on noodles or bread. Cooking time includes marinating overnight.
- Pour pickling spice into a square of cheese cloth and tie into bundle with string.
- Combine vinegar, water, lemon juice, salt, sugar, onion, and spice bag in the crock pot.
- Add the meat and marinate in a cool place overnight.
- Cook all day on low heat.
- Remove meat and spice bag.
- Add crumbled gingersnaps.
- Whisk or stir until gingersnaps form a smooth gravy.
- Add gingersnaps as needed to thicken to desired consistency.
- Taste, and add additional salt and/or sugar to suit individual taste.
- Return meat to pot and cook a little longer, so that flavor of gravy penetrates meat.
- Serve with potato dumplings or mashed potatoes.
I love the fact that this recipe is made in the crock pot as it greatly simplifies the recipe from my MIL. Her recipe also calls for thickening the gravy with a little flour. I really enjoyed the distinctive flavor the gingersnaps gave the meat. I will be using this recipe from now on. I did not have any cheese cloth to bag my spices in, so I used a couple of tea balls (for lose tea) which worked very well in my crock pot. Thanks for posting this simple yet tasty recipe NJ. Made and reviewed for the 50th AUS/NZ Recipe Swap.
Sauerbraten is one of DH's favorite dishes and we have tried a lot of recipes for it. This recipe is delicious! What I especailly liked is that for a busy family no other recipes have been as quick and convenient as this version. The slow cooking method really permeates the flavor throughout the meat - something that I had only achieved through 3-5 days of marination in the past. Thanks NurseJaney!! We'll make this often.
One of the tastiest pot roasts we have had in a long time. The meat DOES melt in the gravy. Very tender. I added some frozen boiling onions and some mushrooms to the crock to cook along with the meat. Served with roasted red potatoes and baby carrots, and steamed red cabbage. Great Fall dinner. Thanks, Janey!