Sauerbraten with Crab Apples, Barb

Sauerbraten With Crab Apples, Barb Recipe

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Megan Stewart


Raiding Barb's recipe book!


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Stove Top


  • 16 oz
    jar spiced whole crab apples
  • 1 c
    red wine vinegar
  • 1 medium
    onion, sliced
  • 1
    bay leaf
  • 6
    whole cloves
  • 4 lb
    rump roast, boneless
  • 2 Tbsp
  • 3 Tbsp
  • 1/2 c
    crushed gingersnaps
  • 1/2 c

How to Make Sauerbraten with Crab Apples, Barb


  1. Drain apples, reserving syrup. Return apples to jar, cover and chill. In saucepan combine syrup with vinegar, onion, 2 tsp salt, 1/4 tsp pepper, bay leaf and cloves. Bring to boiling, reduce heat. Simmer, covered, ten min. Cool. In a plastic bag, pour marinade over roast. Tie bag closed and refrigerate overnight, turning occasionally.
  2. Drain marinade from roast. Pat meat dry with paper towel. Dust meat with flour. In dutch oven brown meat in hot cooking oil. Strain the marinade, discarding onion, bay leaf and cloves. Measure 1 cup of the marinade, add to meat in dutch oven. Cover, simmer 2-2 1/2 hours or till tender. Remove meat to platter. Measure pan juices. Add water, if necessary, to make 2 cups liquid. In dutch oven, place gingersnaps. Stir in pan juice mixture. Cook and stir until bubbly. Add raisins, heat. Serve with roast. Garnish with reserved apples and parsley if desired.

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About Sauerbraten with Crab Apples, Barb

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: German

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