In central Germany, an incredibly popular dish called Sauerbraten (Sauerbraten) – sour roast. Usually cook it from beef, but in some versions of the recipe is also used horse meat, lamb, as well as pork. According to one legend, it is believed that the inspiration for the creation of this dish was Caesar himself, who sent to the newly formed colony of Cologne, through the Alps, pitchers, stuffed with meat pickled in wine. Marinate meat for up to 10 days in vinegar and wine mixed with herbs and spices and then fried and stew for a long time. But thanks to the use of a slow cooker this masterpiece of German cuisine can be cooked much faster with you’ll get an equally delicate aromatic dish. The nutritional value of one servings: (total 4) Calories 628, total fat 19 g, saturated fat g., proteins 76 g., carbohydrates 25 g., fiber g., cholesterol mg., натрий мг., сахар г. 
Time: 8 час. 35 min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 piece (1.8-2.3 kg) of beef brisket, cut off excess fat
- 2 tbsp. l olive oil
- 2 tbsp. l tomato paste
- 1 tbsp. dry red wine
- 0.5 tbsp. red wine vinegar
- 1 tbsp. l spices for salting, put in gauze and tie twine
- 1 tbsp. lightly salted beef broth
- 6 pcs carrots, cut across into 4 parts
- 4 celery stalks, cut into 4 parts across the stem
- 2 pcs. leek, cut in half lengthwise and cut into slices 1.2 cm thick
- 12 pcs gingerbread cookie crumble
- Chopped fresh parsley to taste
Recipes with similar ingredients: beef, tomato paste, wine red, wine vinegar, seasoning for pickling vegetables, broth, carrots, celery, leek, biscuit cookies, parsley
Recipe preparation:
- Sprinkle meat with 1 tsp. salt and 0.5 tsp pepper and slice across into 3 parts. Heat in a large skillet over medium-high heat. olive oil, fry lots of beef until golden brown, about 3 minutes from each side. Transfer to 5-5.5 liter slow cooker.
- Put the tomato paste in the pan and simmer it, stirring within 1 min. Stir in wine, vinegar and spice sachets and simmer 4 min Add the resulting mixture to a slow cooker with beef broth, carrots, celery, leek and half ginger cookies. Close the lid and cook on low for 8 hours
- Take out the meat, vegetables and a bag of spices. With a whisk mix the remaining ginger cookies into the broth, add salt, pepper and parsley to taste. Cut the meat into slices and serve with vegetables and gravy.
