Monday, September 27, 2010

Recipe #1

From Sunday - Thursday I will be making a new recipe.

Day one came from Williams-Sonoma Food Made Fast : Slow Cooker

Sorry, no picture , I forgot. Oh well.

Sauerbraten with Red Cabbage

Boneless beef chuck roast 3-4 lbs
salt and freshly ground pepper
1 tsp ground ginger
2 chopped yellow onions
1 cup beef broth
3/4 c cider vinegar
1/2 c brown sugar
1 bay leaf
1/2 head red cabbage , thinly shredded
12-15 gingersnaps, finely crushed (I used my food processor)

Season the chuck roast on all sides with salt and pepper. Sprinkle with ginger and pat the seasonings into mear. Place roast in slow cooker and add the onion. In a small saucepan over high heat combine the broth and vinegar and bring to a boil.Add the brown sugar and stir until it dissolves. Pour the liquid over the roast and add bay leaf.

Cover and cook on high for 3 hours or low for 7 hours. Add the cabbage , using a spoon to push into the liquid. Sprinkle the cabbage with 1 tsp salt and continue cooking for 1 hour.

Remove and discard the bay leaf. Transfer the roast to a cutting board and the cabbage to a serving bowl. Stir enough of the gingersnaps into the liquid to form a thick gravy. Season to taste with salt and pepper. Slice the meat across the grain . (note - mine just fell apart when touched). Divide the meat and cabbage among plates. Spoon the gravy on top and serve.

My review- This was so good. I served with mashed potatoes and mixed vegetables. We really enjoyed it and went back for seconds. This will be made again and I cannot think of anything I would do different.

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