Sauerbraten

Prepared by Kathy

A family favorite. We have this every Christmas. Serve with German Potato Balls, red cabbage, applesauce, crescent rolls, salad and some nice wine. Perfect.

Ingredients:

• 3 to 4 pound rump or bottom roast
• 1 ½ cups red wine vinegar
• 1 ½ cups water or 1 cup water + ½ cup red wine
• 12 peppercorns
• 2 bay leaves
• 4 whole cloves
• 1 ½ tsp salt
• ¼ tsp pepper
• 1 medium onions quartered
• 2 carrots chunked
• 2 celery stalks chunked
• ginger snap cookies crushed very fine

Directions:

• Place roast in a large ziploc bag or glass bowl. In a seperate bowl combine everything else EXCEPT carrots, celery, and gingersnap cookies. Pour over roast and marinate 2 to3 days turning twice a day.
• Place carrots and celery at bottom of crockpot, place meat on top, pour mixture over it. Cook on low about 8 to 9 hours.
• Remove roast and wrap in foil, set aside.
• Strain the liquid into a pot and discard the vegetables & spices. Heat liquid on medium low, slowly add gingersnaps stirring constantly. Do this in batches to give gravy a chance to thicken.
• Slice meat and serve with gravy. YUM

Texas Barbecued Beef Brisket

Prepared by Debbie

Ingredients:

(Need to marinate over night)

• 1 whole (5-6 lbs) beef brisket, well trimmed
• 1 1/2 cups Chili Sauce (get near the ketchup)
• 1/2 cup Brown sugar (light or dark)
• 1/2 cup Ketchup
• 1/2 cup Worcestershire sauce
• 2 tsp. Hot pepper sauce
• 2 Beers (12 oz. each)
• 2 Tbsp. Liquid Smoke (it comes in a bottle. You can normally find this near bbq sauces)
• Hamburger Buns

Note: (Don't use corned beef brisket. I had a hard time finding a brisket. I ended up buying the brisket at Butcher Boy on Taft Ave in Endwell - he will cut it the size you want. It was very fatty so I'd say if you buy one from there you may want a bigger one. I bought 5.5 lbs and probably 1/3 of it was fat. I cut most of the fat off but you need some fat on the top layer to keep it most)

Directions:

Put brisket in a large glass dish (I just used my 9x13 dish). Combine chili sauce, sugar, ketchup, Worcestershire sauce, hot epper sauce, beer and liquid smoke in a large mixing bowl. Stir to dissolve sugar. Pour mixture over beef (there will be alot of marinade). Cover dish, refrigerate overnight (I did 6 hours), turning occasionally. After marinating, transfer beef AND marinade to a large roasting pan. Cover pan tightly with foil. Set pan in a pre-heated 300 degree oven and roast beef (about 4 hours) until it easily pulls apart in shreds. Remove beef from the oven and drain sauce into a large sauce pan. Remove all fat from top of sauce. Set saucepan with the sauce over high heat and boil until sauce is reduced to about 3 cups (it takes about 20 -30 mins to reduce). With a fork, pull beef apart into shreds. Mix beef & sauce. Serve on hamburger buns. Serves 10-12 people.


I made this the day before and then reheated in the crockpot.