- 1-tenderloin split down middle
1- large head cabbage cut julienne(sauerkraut can be substituted)
1- small onion cut julienne
1/4 cup apple cider vinegar
1/3 cup honey beer (drink remainder)
1/2 teaspoon ground white or black pepper
1/2 teaspoon mustard seed
1/2 teaspoon garlic powder
1/4 teaspoon whole allspice
1/4 teaspoon whole black pepper
1/4 teaspoon ground cumin (or less)
1/4 teaspoon caraway seed
1/8 teaspoon marjoram
1 beef bullion cube
Salt to tastes; dash worchestershire; country biscuits
- In square type crockpot or large slow cooker add vinegar and beer.
Add whole allspice and whole black pepper and bullion.
Add split tenderloin or cut in half. Inside split, addground pepper, garlic powder, worchestershire, ground cummin, and part of your salt.
Add onion cut julienne. Add cabbage cut. on top add, mustard seed, caraway seed, marjoram, and remaining salt.
Cover tight and slow cook on low/low medium for six to eight hours depending on tenderloin size
Remove whole allspice and whole black pepper if possible
Enjoy this with good country biscuits!!
***Sauerkraut can be substituted if cabbage is not available***