Menu Enter a recipe name, ingredient, keyword...

Sauerbraten

By

Google Ads
Rate this recipe 0/5 (0 Votes)
Sauerbraten 0 Picture

Ingredients

  • 4-5 lb. chuck roast
  • salt and pepper to taste
  • 3 Tbsp. vegetable oil
  • 1 cup water
  • 1/2 cup red wine vinegar
  • 1/2 cup dry red wine OR beef stock
  • 1/2 cup brown sugar
  • 1/2 tsp. ground cloves
  • 1 tsp. salt
  • 2 bay leaves
  • 4 carrots, chopped
  • 2 ribs celery, chopped
  • 2 onions, chopped
  • 4 cloves garlic, minced
  • 1 cup finely crushed gingersnap cookies

Details

Servings 8

Preparation

Step 1

Trim excess fat from roast and pat dry with paper towel. Rub with salt and
pepper to taste. Place oil in pressure cooker and brown the roast on all sides
using the brown function or using an old-fashioned cooker without the lid.


In small bowl, combine water, vinegar, wine, sugar, cloves, salt, and bay
leaves.

When roast is browned, place the chopped vegetables and gingersnaps around the
meat and pour the vinegar mixture over all.

Cover cooker, raise pressure to high and cook for 80 minutes.

Release pressure using natural pressure release (just let the pressure cooker
cool down) - about 30 minutes.

When the pressure drops, remove the cover, remove the meat to a platter and
cover with foil. Remove bay leaves. Pour sauce and cooked vegetables into a
blender or food processor or use one of those Hand Held blenders. and process until smooth. Serve with the sliced beef.

Review this recipe