Labadie Recipe Database

Name Sauerbraten Number of People 8 List of Ingredients 1 cup red-wine vinegar or cider vinegar 2 onions, sliced 2 tsp. caraway seeds 2 garlic cloves, crushed 2 bay leaves 1/2 tsp. freshly ground black pepper 1 1/2 lbs. boneless rump roast, tied 1 carrot, sliced 1 parsnip, peeled and diced 1/2 cup low-sodium beef broth 3 gingersnap cookies, crumbled Description Bring the vinegar, onions, caraway seeds, garlic, bay leaves, and pepper to a boil in a small saucepan.  Let cool, then pour into a large zip-close plastic bag; add the beef.  Seal the bag, squeezing out the air; turn to coat the beef. Refrigerate 1 to 3 days, turning the bag about every 8 hours. Mix the beef and marinade with carrot, parsnip, and broth in a slow cooker.  Cover and cook on High until the beef is tender, 4 to 5 hours.  With a slotted spoon, transfer the beef and all but 1/2 cup of the vegetables to a platter.  Cover loosely with foil and let stand while you make the sauce. Skim off and discard any fat that has risen to the surface of the cooking liquid.  Discard the bay leqaves.  Transfer the remaining 1/2 cup of vegetables and the cooking liquid to a food processor or blender; add the gingersnaps and puree.  If the sauce is too cool, pour into a medium saucepan and heat to serving temperature.  Pour over the beef and vegetables. Time 3 days Difficulty (1-5) 1 Notes Per serving:  181 calories, 6 g fat (2 g saturated), 47 mg cholesterol, 69 mg sodium, 9 g carbohydrates, 2 g fiber, 20 g protein, 29 mg calcium. Points +     1 point/oz Image