PALEO SAUERBRATEN
PALEO SAUERBRATEN
That's right folks, it's slow cooker time!!! Woop Woop!
Sauerbraten is a German "sour roast" that is marinated in a sauce of vinegar, lemons, carrots, onions and spices for 3 days (or up to 5) and then cooked slowly until it is tender. It is easy to prepare the marinade and you can just throw this in the crock pot to cook, so it is not as labor intensive as it may sound. The end result is like a pot roast but with much more flavor. It is great when served with red cabbage, another traditional German dish that also has a sour flavor profile. And I really love red cabbage and sauerbraten, so if you are making this please feel free to invite me over :-)
If you don't want to use a slow cooker (I wont judge you), you can leave out step 6 and put everything in a dutch oven and cook at 325F for about 2 1/2 hours or until the beef is tender, then pick back up at step 7. I like to give you options my paleo peoples!
Sauerbraten is a German "sour roast" that is marinated in a sauce of vinegar, lemons, carrots, onions and spices for 3 days (or up to 5) and then cooked slowly until it is tender. It is easy to prepare the marinade and you can just throw this in the crock pot to cook, so it is not as labor intensive as it may sound. The end result is like a pot roast but with much more flavor. It is great when served with red cabbage, another traditional German dish that also has a sour flavor profile. And I really love red cabbage and sauerbraten, so if you are making this please feel free to invite me over :-)
If you don't want to use a slow cooker (I wont judge you), you can leave out step 6 and put everything in a dutch oven and cook at 325F for about 2 1/2 hours or until the beef is tender, then pick back up at step 7. I like to give you options my paleo peoples!
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Paleo SauerbratenPrep time: 20 mins Cook time: 9 hours
Inactive: 3 days Servings: 6 |
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Ingredients:
-1 (4-lb.) bottom round roast
-Sea salt, to taste
-Ground pepper, to taste
-2 cups beef broth
-1½ cups apple cider vinegar
-2 large onions, quartered
-2 large carrots, chopped into large chunks
-1 lemon, quartered
-1 spice bouquet wrapped in cheesecloth and tied (10 whole cloves, 10 whole black peppercorns, 3 bay leaves, 3 sprigs thyme, 2 sprigs parsley)
- 3 Tbsp. lard/bacon fat
- 5 slices bacon, chopped
- 2 Tbsp. arrowroot powder
- 1 Tbsp. raw honey
- 2 Tbsp. chopped parsley
Equipment:
- Cutting board
- Kitchen knife
- Cheesecloth and kitchen twine (for spice bouquet)
- Slow Cooker
- Aluminum foil
- Strainer
- Medium saucepan
Directions:
1. Prepare your vegetables. Season beef all around with sea salt and ground black pepper.
2. Place a medium saucepan over medium-high heat and add the beef broth, apple cider vinegar, onion, carrots, lemons and spice bouquet. Bring just to a boil, stirring occasionally. Remove from heat and allow to cool.
3. Place beef in a large resealable plastic bag along with the broth mixture. Remove as much air as possible from the bag and seal. Place in the refrigerator and allow to marinate for 3 days, turning the meat a couple times a day. I like to place the plastic bag in a mixing bowl just in case it decides to leak a little bit.
4. After the beef has marinated, cook the bacon in a large saucepan over medium-high heat until it is crispy. Set the bacon aside, keeping 3 Tbsp. of the bacon fat in the pan.
5. Remove the beef from the marinade and pat dry. Brown it on all sides in the bacon fat.
6. Turn the crock pot on low and add the beef. Pour the marinade ingredients from the bag into the crock pot. Allow to cook for 8 hours or until beef is tender.
7. After the meat is tender, set the beef aside on a platter and cover with aluminum foil. Strain the sauce from the slow cooker into a bowl. You can discard the spice packet, onions and carrots or keep the onion and carrots and serve along with the meat.
8. Place a medium-sized saucepan over medium-high heat and add lard/bacon fat or tallow Add arrowroot powder and raw honey and cook, whisking constantly until lightly browned, about 5 minutes.
9. Add sauce to the pan and bring to a simmer. Cover and cook until slightly reduced, about 10-15 minutes.
10. Pour the sauce over the beef on the platter and sprinkle with bacon and parsley.
-1 (4-lb.) bottom round roast
-Sea salt, to taste
-Ground pepper, to taste
-2 cups beef broth
-1½ cups apple cider vinegar
-2 large onions, quartered
-2 large carrots, chopped into large chunks
-1 lemon, quartered
-1 spice bouquet wrapped in cheesecloth and tied (10 whole cloves, 10 whole black peppercorns, 3 bay leaves, 3 sprigs thyme, 2 sprigs parsley)
- 3 Tbsp. lard/bacon fat
- 5 slices bacon, chopped
- 2 Tbsp. arrowroot powder
- 1 Tbsp. raw honey
- 2 Tbsp. chopped parsley
Equipment:
- Cutting board
- Kitchen knife
- Cheesecloth and kitchen twine (for spice bouquet)
- Slow Cooker
- Aluminum foil
- Strainer
- Medium saucepan
Directions:
1. Prepare your vegetables. Season beef all around with sea salt and ground black pepper.
2. Place a medium saucepan over medium-high heat and add the beef broth, apple cider vinegar, onion, carrots, lemons and spice bouquet. Bring just to a boil, stirring occasionally. Remove from heat and allow to cool.
3. Place beef in a large resealable plastic bag along with the broth mixture. Remove as much air as possible from the bag and seal. Place in the refrigerator and allow to marinate for 3 days, turning the meat a couple times a day. I like to place the plastic bag in a mixing bowl just in case it decides to leak a little bit.
4. After the beef has marinated, cook the bacon in a large saucepan over medium-high heat until it is crispy. Set the bacon aside, keeping 3 Tbsp. of the bacon fat in the pan.
5. Remove the beef from the marinade and pat dry. Brown it on all sides in the bacon fat.
6. Turn the crock pot on low and add the beef. Pour the marinade ingredients from the bag into the crock pot. Allow to cook for 8 hours or until beef is tender.
7. After the meat is tender, set the beef aside on a platter and cover with aluminum foil. Strain the sauce from the slow cooker into a bowl. You can discard the spice packet, onions and carrots or keep the onion and carrots and serve along with the meat.
8. Place a medium-sized saucepan over medium-high heat and add lard/bacon fat or tallow Add arrowroot powder and raw honey and cook, whisking constantly until lightly browned, about 5 minutes.
9. Add sauce to the pan and bring to a simmer. Cover and cook until slightly reduced, about 10-15 minutes.
10. Pour the sauce over the beef on the platter and sprinkle with bacon and parsley.
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