Sauerbraten with Red Cabbage

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

BrianGSDTexoma

Smoking Guru
Original poster
OTBS Member
★ Lifetime Premier ★
Aug 1, 2018
6,448
7,259
North Texas, Texoma
Started this last week.

Marinade
1 large yellow onions, chopped
2 large carrots, chopped
3 cloves garlic, minced
2 sprigs thyme
2 bay leaves
12 juniper berries
6 whole cloves
10 whole black peppercorns, cracked
2 ½ teaspoons kosher salt
1 Tablespoon sugar
2 cups red wine
1 ½ cups red wine vinegar
1 cup beef broth

IMG_20230303_153301038_HDR.jpg

Add all to pan and bring to a simmer for 10 minutes. Let completely cool. I put into fridge over night. Add chuck roast to zip lock bag with marinade. Needs to go at least 4 days I went 5. Strain liquid and save.

IMG_20230308_072424807.jpg IMG_20230308_072523217_HDR.jpg

I smoked it on low for 3 hours. Temp was 120. These really did nothing for the dish as could taste no smoke.

IMG_20230308_105824926_HDR.jpg

I finished it the crock pot. Poured 2.5 cups of the marinade in pot. Place some cut onion on bottom. House smelled amazing.

IMG_20230308_172028345.jpg IMG_20230308_175931474_HDR.jpg

Made an attempt at Kieth's rolls. Boy these were light and fluffy.

IMG_20230308_175327248_HDR.jpg

Cooked up some sweet and sour Red Cabbage.

IMG_20230308_172015023.jpg

First time using a ricer for potatoes. Should of got one years ago. Just salt pepper and Mexican Table Cream. Wow were these good.

IMG_20230308_175631318.jpg

Take cooking liquid and add 10 ginger snaps that been run through a food processor and bring to a simmer until thickened. Man that gravy good. Forgot to take pic. Plated.

IMG_20230308_181144745_HDR.jpg
 
Last edited:
Great job Brian! Love walking into the house with the aroma of the crock pot simmering all day!

Ryan
 
  • Like
Reactions: DRKsmoking
There you go Brian, you said you had that on the way. Looks fantastic

10 ground ginger snaps into the sauce for the gravy. I will have to look into this , sounds interesting

David

Oh , also love the 2 pans of rolls, soft hot rolls and lots of butter .... sign me up :emoji_yum: :emoji_yum:

.
 
Last edited:
Looks great Brian, I have not made SB in a long time. Chuck roast sounds interesting for this, will need to give it a try!
 
Looks great Brian. Nicely done

Point for sure
Chris
 
Brian, that looks and sounds absolutely amazing!! Beautiful meal my friend. I'm curious though. You always seem to cook 10X as much as you need. What do you do with the leftovers? I know you freeze some but as often as you cook, you'd have 15 freezers full of stuff,

Robert
 
Brian, that looks and sounds absolutely amazing!! Beautiful meal my friend. I'm curious though. You always seem to cook 10X as much as you need. What do you do with the leftovers? I know you freeze some but as often as you cook, you'd have 15 freezers full of stuff,

Robert
Thanks Robert. Food goes to friends at the river. Doyle is 79 and my bud and his wife take care of him as much as possible. John goes by and checks on him every morning before goes to work. I give Doyle food several times a week and when have enough give to John and his wife. One less thing she has to do. Doyle's wife use to make Sauerbraten when she was alive so he really wanted this.
 
  • Like
Reactions: Brokenhandle
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky