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Stir in the onions and cabbage and bring the mixture to a boil. Turn the heat to medium high and stir to dissolve the sugar. To a large pan with straight sides or a stockpot, add the beer, sugar, vinegar, red pepper flakes, liquid smoke, garlic and peppercorns. Slice the beef and serve with the sauce, boiled potatoes and Sunny's Simple Red Cabbage Kraut. Turn the slow cooker to high and reduce the liquid slightly, 10 to 15 minutes. Remove the beef, tent loosely with foil and rest for 10 minutes. Cook on low for 8 hours, until the meat is tender but not falling apart. Sear on all sides to a deep golden brown, 6 to 8 minutes don't forget the ends!Īdd the beef to a slow cooker and pour in the reserved marinade and red wine. When it begins to swirl and smoke, add the beef. In a large pan on high heat, add the oil. Sprinkle the flour on all sides of the beef. Marinate, refrigerated, for 2 days.įor the sauerbraten: Remove the beef from the marinade and reserve the marinade. Place in a large plastic bag (turkey bag!) and add the onions, red wine vinegar, pickling spice blend, honey, peppercorns and 1 cup water. Serve or keep it warm in the pressure cooker until you are ready to serve.For the marinade: Season the beef on all sides with salt. Return the meat to the instant pot and spoon the sauce over so all the slices get coated with the sauce. Press the cancel/warm function and taste the sauce. Turn the instant pot to "saute" for 5 minutes. If you prefer a totally smooth sauce you can blend a bit longer. Using an immersion blender, blend most of the veggies in the sauce (I do a quick blend so I am left with a few chunks of carrots and onions). In the meantime, remove the spice bag from the pressure cooker and stir in the gingersnap cookie crumbs. Remove the roast to a cutting board and let it rest, covered with aluminum foil for about 5 - 10 minutes. Its then pressure cooked and the results were amazing Once the roast has pressure cooked, the marinade is strained and then placed back into the Instant Pot. Then do a quick release.Ĭarefully unlock and remove the the lid. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. Set the instant pot to meat/stew and set the timer to 55 minutes. Return the meat to the pot with any collected juices. Press the keep warm/cancel button on the instant pot.
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Stir in the broth, bouillon, 1/4 teaspoon of salt and 1/4 teaspoon of black ground pepper and the spice bag. (The liquid should come halfway up the side of the beef.) Cover with a tight. Scrape the bottom of the pot with a wooden spoon to loosen any brown bits from the bottom of the pot. Return beef to pot, and add 2 cups water. Add the garlic and cook for an additional minute.ĭeglaze the pot by adding the wine and the vinegar.
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Cook for about 3-4 minutes, stirring often.
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Add the sliced onions, carrots and celery. Transfer the roast to a plate and set aside.Īdd the remaining oil into the instant pot. Add the beef roast to the pot and brown on all sides for about 5 minutes or until golden brown. Add 2 tablespoons of oil and allow it to get hot. Turn the instant pot/pressure cooker to "saute". Season the meat generously with salt and ground black pepper. Place the pickling spices, thyme sprigs and bay leaves into a cheese cloth bag. The Author Of This Recipe Is Chef Kathy And Her Recipe Is Published Hereģ-4 pounds eye of round roast or chuck roast (see notes)Ģ carrots, peeled and cut into 1-inch chunksġ/2 teaspoon bouillon granules (chicken or beef)ġ/2 cup gingersnap cookie crumbs (about 10 cookies)