Skirt Steak Sauerbraten Recipe

Cooking Directions

• STEP 1.In a large bowl, combine vinegar, water, onions, carrots, celery, garlic, juniper berries, cloves, bay leaves, and peppercorns.
• STEP 2.Add the skirt steak to the marinade, making sure it is fully submerged. Cover and refrigerate for at least 3 days, turning the steak occasionally.
• STEP 3.After marinating, remove the steak from the marinade and pat it dry with paper towels. Reserve the marinade.
• STEP 4.Heat a large skillet over medium-high heat and add oil. Sear the steak on both sides until browned, then transfer it to a slow cooker.
• STEP 5.Pour the reserved marinade over the steak in the slow cooker. Cook on low heat for 6-8 hours, or until the steak is tender.
• STEP 6.Once cooked, remove the steak from the slow cooker and let it rest for a few minutes. Slice it against the grain into thin strips.
• STEP 7.Strain the cooking liquid from the slow cooker and transfer it to a saucepan. Bring it to a boil and simmer until reduced and thickened.
• STEP 8.Serve the sliced steak with the reduced cooking liquid as a gravy, along with potato dumplings or spaetzle as sides.

Cooking Tips

• For best results, marinate the skirt steak for at least 3 days to ensure maximum flavor and tenderness.
• When searing the steak, make sure the skillet is hot to achieve a nice brown crust.
• To make the gravy extra flavorful, you can add a splash of red wine or beef broth to the reduced cooking liquid.

Storage and Serving

• Leftover skirt steak sauerbraten can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the steak and gravy in a skillet over low heat, adding a splash of water or broth to prevent drying out.
• Serve the sauerbraten with fresh parsley sprinkled on top for added freshness and color.