German Sauerbraten

Method

1. 1
   • stewing beef 1½ kg
   • red wine vinegar 5 dl
   • water 5 dl
   • onion 2
   • carrot 2
   • bay leaf 1
   • whole clove 6

   Marinate the beef — Combine the vinegar, water, onions, carrots, bay leaf, cloves, and peppercorns in a large container. Submerge the beef, cover, and marinate in the fridge for 3 days, turning daily.

2. 2
   • stewing beef 1½ kg
   • vegetable oil 2 tbsp
   • brown sugar 1 tbsp

   Brown the beef — Remove the beef and pat dry, reserving the marinade with its vegetables. Heat the oil in a pan and brown the beef on all sides, about 10 minutes.

   ⏱10 min
3. 3
   • stewing beef 1½ kg

   Transfer to the slow cooker — Transfer the beef to the slow cooker and pour over the reserved marinade with its vegetables.

4. 4
   • stewing beef 1½ kg

   Slow-cook until tender — Cover and cook on low for 8 hours, until the beef is fork-tender.

   ⏱8 hr
5. 5
   • stewing beef 1½ kg
   • gingerbread cookies 80 g
   • raisins 2 tbsp
   • brown sugar 1 tbsp

   Make the gravy and serve — Lift out the beef and rest. Strain the cooking liquid into a saucepan, whisk in the crushed gingerbread cookies, raisins, and brown sugar, and simmer for 5-8 minutes until thickened. Slice the beef and serve with the gravy.