PRESSURE-COOKER SAUERBRATEN
One of my all-time favorite German dishes is sauerbraten, but I don't love that it normally takes five to 10 days to make. Using an electric pressure cooker, I think I've captured that same distinctive flavor in less than two hours. -James Schend, Deputy Editor, Taste of Home
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Place cloves, peppercorns and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. In a large bowl, combine the water, vinegar, sugar, salt and ginger. Add beef and spice bag; let stand at room temperature for 30 minutes., Transfer all to a 6-qt. electric pressure cooker. Add carrots, celery and onion. Lock the lid and close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Quick-release pressure. Select saute setting and adjust for medium heat; bring liquid to a boil. Discard the spice bag. Stir in gingersnaps; cook and stir until thickened, about 3 minutes. Serve with egg noodles. If desired, top with parsley and pepper., Freeze option: Freeze cooled sauerbraten in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.
Nutrition Facts : Calories 228 calories, Fat 5g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 436mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
BRAISED SAUERKRAUT
Provided by Food Network
Categories main-dish
Time 9h5m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Place the drained sauerkraut in the insert of a 4-quart slow cooker. Add the onion, carrot, garlic, caraway seeds, thyme, bay leaves, juniper berries or gin, and black pepper. Combine them thoroughly with a fork or with your hands. Scatter the kielbasa on top and bury the hocks in the sauerkraut. Pour in the wine and broth. Cover and cook on LOW for 9 hours, until the juices are bubbling and the sauerkraut has lost its crunch.
- Remove the smoked hocks. If there is any meat on them, remove it and add it to the sauerkraut. Discard the bay leaves. Serve the braised sauerkraut as is with boiled potatoes, or use as a base for choucroute garni.
BRAISED SAUERKRAUT - PRESSURE COOKER
Entered for safe-keeping, Steffen's Mom's German recipe, from steffensdinners.com. Takes about 20 minutes of pressure cooking. If the canned sauerkraut is very salty, soak for 2-3 hours in water. Change the soaking water every hour.
Provided by KateL
Categories Pork
Time 43m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Set the pressure cooker over medium heat.
- Add butter and bacon. Cook bacon for 2-3 minutes.
- Add caraway seeds and onions. Cook until onions have softened, do not brown them.
- Add drained sauerkraut. Stir to coat with the fat. Cook for 2-3 minutes.
- Add white wine.
- Put on lid, bring up to high pressure, then adjust to just maintain high pressure. Cook for 15 minutes.
- Remove from heat. Let stand until cooker has depressurized naturally.
- Serve immediately or let cool down, refrigerate and reheat before serving. Steffen says it is even better reheated.
Nutrition Facts : Calories 152.8, Fat 6.4, SaturatedFat 3, Cholesterol 12.4, Sodium 1563.2, Carbohydrate 12.1, Fiber 6.7, Sugar 5, Protein 3.1
INSTANT POT® SAUERKRAUT
Put your Power Pressure Cooker XL™ or Instant Pot® to work and make an awesome kraut in no time! You can eat it hot, can it, or just put in canning jars with plastic lids and place in refrigerator. Who said you had to wait weeks for it in a crock?
Provided by Sally Schuyler Wieringa
Categories Side Dish Sauces and Condiments Recipes
Time 40m
Yield 6
Number Of Ingredients 4
Steps:
- Place cabbage in the pot of a multi-functional electric pressure cooker. Add vinegar, water, and salt. Stir and cover.
- Lock the lid, close the vent, and select Chicken/Meat setting according to manufacturer's instructions. Set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
Nutrition Facts : Calories 50 calories, Carbohydrate 11.4 g, Fat 0.2 g, Fiber 4.9 g, Protein 2.5 g, SaturatedFat 0.1 g, Sodium 3927.6 mg, Sugar 6.3 g
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