Pseudo Saurbraten
By
Andy B Cook
@rcook4
11
I love the Saurbraten my Grandma used to make. I've tried different recipes and been unhappy with the results. Last week I bought a couple flank steaks to "play" with. I found a marinade online...here at the Pinch...and decided to try it.
No red wine handy so I subbed red wine vinegar. Then I goofed and left it in the frig for three days. Oops. When I opened the bag the smell vividly reminded me of dinner at Grandma's. It was great!
I decided to slow cook instead of grilling.
Viola! Andy's Pseudo Saurbraten!
My thanks to Pamela Rappaport whose marinade recipe inspired this...
No red wine handy so I subbed red wine vinegar. Then I goofed and left it in the frig for three days. Oops. When I opened the bag the smell vividly reminded me of dinner at Grandma's. It was great!
I decided to slow cook instead of grilling.
Viola! Andy's Pseudo Saurbraten!
My thanks to Pamela Rappaport whose marinade recipe inspired this...
Rating:
☆☆☆☆☆ 0 votes
Serves:
4, if there's dessert to follow, or 2 really hungry people
Prep:
10 Min
Cook:
6 Hr
Method:
Slow Cooker Crock Pot
Ingredients
- 2 lb
- beef flank steaks
- 1 tsp
- garlic powder
- 1 tsp
- onion powder
- 1/2 c
- soy sauce, low sodium
- 1/4 c
- red wine vinegar
- 1 tsp
- toasted sesame oil
How to Make Pseudo Saurbraten
- 1Make marinade by combining onion powder, garlic powder, soy sauce, vinegar and sesame oil in a bowl. Mix well.
- 2Put steaks in ziplock bag and add marinade. Burp bag and seal. Massage bag to work liquid into all surfaces of steaks. Place bag in refrigerator. Let sit overnight...or even for 2 days. Turn bag over half way through.
- 3Place steaks and marinade in crock pot. Cook on low until steak is tender.
- 4Marinade makes a great sauce right from the pot or can be thickened into an awesom gravy with a medium dark rue.
- 5For a German fusion flavor, serve with spaetzle and wedges of steamed red cabbage topped with butter, sesame oil and a sprinkle of parmesan.
