• 24ad2930a2b5ee50317b52751c92e2ba

Sauerbraten.

Surprise!! Surprise!! Even this is possible in a cooker. :P

Prep
Cook
Serves 6people
Ingredients
3
lb (1.3 kg) - boneless beef rump
11
/2 cups - white wine vinegar
1
large (6 oz / 180 g) - onion sliced
11
/2 cups - water
1
clove - garlic
1
- bay leaf
7
- peppercorns
3
- cloves
1
tbsp - sugar
1
tsp - salt
1/2
- lemon sliced
1
tbsp - vegetable oil
6
- gingersnaps crumbled
Directions
1.
To cook reduced quantities : do not reduce marinade used in Step 6 at all.
2.
Place meat in a large glass or earthenware bowl.
3.
In a pan, combine remaining ingredients except lemon slices, oil and gingersnaps. Bring the mixture to boil on high heat and pour over meat. Add lemon slices to liquid. Cover and marinate for 2 days in refrigerator, turning meat once or twice daily.
4.
Remove meat. Dry thoroughly with paper towels. Measure 1 cup marinade and reserve.
5.
Heat oil in cooker for about 1 minute. Add meat, brown evenly on all sides and remove.
6.
Pour 1 cup reserved marinade into cooker. Put grid in cooker. Place meat on grid.
7.
Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 45 minutes.
8.
Remove cooker from heat. Allow to cool naturally.
9.
Open cooker. Place meat on serving dish. Remove grid from cooker.
10.
Place cooker with cooking liquid on medium heat. Add ginger snaps. Boil till sauce thickens, stirring constantly. Serve meat hot, accompanied with sauce.

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