Sauerbrauten Recipe - Low Carb & Healthy
Low carb recipe for Sauerbrauten which belongs to the Beef recipe category.
- 4 pounds (1.8 kg) boneless beef round or chuck
- 1 cup (240 ml) cider vinegar
- 1 cup (240 ml) water
- onion, sliced
- 2 bay leaves
- 1 teaspoon pepper
- cup (6 g) Splenda
- 2 tablespoons (26 g) bacon grease or oil
- teaspoon ground ginger
- 1 cup (230 g) light sour cream (Use full-fat sour cream if you prefer,
- but it's no lower carb.)
- Guar or xanthan (optional)
Pierce the beef all over with a fork.
In a deep, non-reactive bowl (stainless steel, glass, or enamel), combine the vinegar, water, onion, bay leaves, pepper, and Splenda.
Place the beef in the marinade and put the bowl in the refrigerator.
Marinate the beef for at least 3 days, and 5 or 6 days won't hurt.
Turn it over at least once a day, so both sides marinate evenly.
When the time comes to cook your Sauerbrauten, remove the beef from the marinade and pat it dry with paper towels.
Reserve the marinade.
In a big, heavy skillet, heat the bacon grease or oil and sear the beef all over.
Transfer the beef to a slow Scoop the onion and bay leaves out of the marinade with a slotted spoon and put them on top of the beef.
Remove 1 cup (240 ml) of the marinade from the bowl and add the ginger to it.
Pour this over the beef and discard the remaining marinade.
Cover the slow cooker, set it to low, and let it cook for 7 to 8 hours.
When the time's up, remove the beef to a serving plate.
Remove the bay leaves.
Stir the sour cream into the liquid in the slow cooker and thicken it with guar or xanthan if you think it needs it.
Add salt and pepper to taste and serve the sauce with the beef.
Each with 38 g protein, 3 g carbohydrate, trace dietary fiber, 3 g usable carbs. Analysis does not include Fauxtatoes.