SAUERBRATEN


PLACE SAUERBRATEN IN CROCKPOT WITH ALL OF THE LIQUID AND CONTENTS OF BAG; COOK ON LOW FOR 6-8 HOURS.

AFTER MEAT REACHES DESIRED DONENESS STRAIN LIQUID TO MAKE GRAVY. ADD GINGER SNAPS TO CUT THE BITE OF THE VINEGAR. 

YOU CAN MAKE A SIMPLE RUE OR USE CORN STARCH TO THICKEN GRAVY.  IF GRAVY IS TOO THICK, ADD A 50/50 MIXTURE OF APPLE CIDER VINEGAR AND WATER TO THIN IT OUT.

"Best of the Wurst"
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