Slow Cooker Sauerbraten
A traditional German pot roast dish with modern flavor & flair. Pickling Spice Seasoning and Tailgater’s Spice Blend make this easy slow cooker sauerbraten oh-so-tasty!
Ingredients
From The Spice & Tea Exchange®
1½ TBS Pickling Spice Seasoning
1 Cotton Bag
2 TBS Tailgater’s Spice Blend
2 TBS Organic Extra Virgin Olive Oil
From the Grocer
1 (5 lb) rump roast or flat cut beef brisket (cut in 2 or 3 pieces)
2 TBS tomato paste
1 cup dry red wine
½ cup red wine vinegar
1 cup beef broth
7 carrots, peeled and quartered
3 stalks celery, quartered
2 medium leeks, halved lengthwise, sliced ½” thick
13 gingersnap cookies, crumbled
¼ cup chopped fresh parsley
Preparation
PLACE Pickling Spice Seasoning in Cotton Bag, set aside.
RUB roast with Tailgater’s Spice Blend. Set aside.
HEAT Organic Extra Virgin Olive Oil in a large non-stick skillet or Dutch oven over medium high-heat, until just smoking.
ADD roast in batches and brown each side.
TRANSFER to slow cooker.
ADD tomato paste to skillet and cook stirring for 1 min.
WHISK in wine, vinegar, and Cotton Bag with Pickling Spice Seasoning, simmer 7 mins.
TRANSFER mixture to slow cooker, along with beef broth, carrots, celery, leeks and half of the gingersnaps.
COVER and cook on low 8 hrs.
REMOVE roast, place on a cutting board and tent loosely with aluminum foil.
REMOVE vegetables and set aside in a serving bowl. Remove and discard Pickling Spice Seasoning bag.
WHISK remaining gingersnaps into cooking liquid, and stir in parsley.
SLICE roast. Serve with vegetables, and ladle sauce over top.
Yield: 4-6 servings
Total Time: 8hrs 30 mins
Prep: 10 mins
Cook: 8 hrs 20 mins
Buttered Pumpkin Spaetzle
Ease into autumn with warm, savory flavors, creamy butter, and nutty sweet pumpkin notes in this perfect fall Spaetzle.
Ingredients
From The Spice & Tea Exchange®
2 TBS Pumpkin Powder
1 TBS Rosemary Basil Sea Salt
1 tsp Baker’s Spice Blend
2 TBS Organic Extra Virgin Olive Oil
From the Grocer
2 cups all-purpose flour
¾ cup whole milk
3 eggs + 1 egg yolk
1 TBS table salt
2 (gallon size) zipper top plastic bags
3 TBS unsalted butter
2 TBS chopped fresh parsley
Preparation
COMBINE flour, Pumpkin Powder, Rosemary Basil Sea Salt, and Baker’s Spice Blend in a large bowl.
WHISK milk and eggs in a small bowl until combined.
SLOWLY whisk milk mixture into flour mixture until smooth. Cover with plastic wrap. Set aside for 20-30 mins.
BRING a large pot of water to a boil. Stir in table salt to dissolve. Place 1 plastic bag inside the other to create double lining.
TRANSFER batter to double-lined plastic bag, and seal. Carefully cut a ¼” inch hole in bottom corner of bags.
GENTLY squeeze up to half of the batter into boiling water, and stir to break up into 1-2” long pieces.
COOK 1-2 mins, until spaetzle floats to surface. Remove from water with slotted spoon and place on paper towel-lined baking sheet to drain. Repeat with remaining batter.
HEAT Organic Extra Virgin Olive Oil in a large non-stick skillet over medium-high heat until shimmering.
ADD spaetzle, and cook, stirring occasionally until golden and slightly crisp around edges, about 5-6 mins.
REMOVE from heat and add butter, stirring to melt and coat. Sprinkle with parsley. Serve.
Yield: 6-8 servings
Total Time: 45mins
Prep: 35 mins
Cook: 10 mins
Caramel Apple Pork Chops
Caramel apple pork chops get their rich flavor from caramelized onions and TSTE®Salted Caramel Sugar. The luxurious combination of apples, caramel, and cinnamon adds a hint of sweet fall flavor to these savory pork chops.
Ingredients
From TSTE®
2 tsp TSTE® Lamb & Pork Seasoning
3 TBS TSTE® Salted Caramel Sugar
1 tsp TSTE® Autumn Harvest Spice Blend
From the Grocer
4 – 6 oz boneless pork loin chops
2 TBS unsalted butter
2 tart apples – unpeeled, cored, and sliced thin
2 medium onions, thinly sliced
3 TBS pecans, toasted and chopped (optional)
Preparation
SEASON the pork chops with TSTE® Lamb & Pork Seasoning. In a large skillet, melt butter.
ADD pork chops. Cook over medium heat for 3-4 mins then turn chops and cook an additional 3-4 mins (or until pork reaches an internal temperature of 145°F). Remove chops from pan and plate. Cover to keep warm.
ADD apple and onion slices to the skillet. Cook over medium heat until onions are caramelized, about 5-7 mins.
Stir in TSTE ®Salted Caramel Sugar and TSTE® Autumn Harvest Spice Blend and mix until well blended and the sugar dissolves.
SPOON apple and onion mixture over pork chops. Sprinkle with pecans.
Yield: 4 pork chops
Total Time: 25 mins
Prep: 10 mins
Cook: 15 mins
