Heat the vinegar, brown sugar, onions, carrots, gingersnaps, consommé and Bouquet Garni in a 3-quart saucepan over medium-high heat to a boil. Remove the saucepan from the heat. Stir in the water and let cool to room temperature.Place the beef in a large nonmetallic bowl. Add the vinegar mixture and turn to coat. Cover and refrigerate for about 72 hours, turning the beef over in the vinegar mixture 1 to 2 times per day.Remove the beef from the bowl and pat dry with paper towels. Reserve the vinegar mixture.Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until it's well browned on all sides. Remove the beef from the skillet and place it into a 6-quart slow cooker.Add the wine to the skillet and heat to a boil, stirring often. Pour the wine and the reserved vinegar mixture over the beef.Cover and cook on LOW for 7 to 8 hours or until the beef is fork-tender. Stir in the raisins and the sour cream, if desired.
2 cups cider vinegar1 cup packed dark brown sugar2 large onion, sliced (about 2 cups)2 large carrot, cut into 2-inch pieces (about 1 cup)10 gingersnap cookie, crushed1 can (10 1/2 ounces) Campbell’s® Condensed Beef Consomme1 bouquet garni1 cup water5 pounds boneless beef bottom round (rump) roast2 tablespoons vegetable oil1 cup Burgundy or other dry red wine0.5 cup golden raisins0.5 cup sour cream(optional)
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