Slow Cooker Sauerbraten
This absolutely delectable dish requires a little planning...but not a lot of work. It marinates in the fridge for several days, then slow cooks to tenderness. Good things are worth the wait!
Ingredients
2 cups cider vinegar
1 cup packed dark brown sugar
2 large onion, sliced (about 2 cups)
2 large carrot, cut into 2-inch pieces (about 1 cup)
10 gingersnap cookie, crushed
1 can (10 1/2 ounces) Campbell’s® Condensed Beef Consomme
1 bouquet garni
1 cup water
5 pounds boneless beef bottom round (rump) roast
2 tablespoons vegetable oil
1 cup Burgundy or other dry red wine
0.5 cup golden raisins
0.5 cup sour cream(optional)
1 cup packed dark brown sugar
2 large onion, sliced (about 2 cups)
2 large carrot, cut into 2-inch pieces (about 1 cup)
10 gingersnap cookie, crushed
1 can (10 1/2 ounces) Campbell’s® Condensed Beef Consomme
1 bouquet garni
1 cup water
5 pounds boneless beef bottom round (rump) roast
2 tablespoons vegetable oil
1 cup Burgundy or other dry red wine
0.5 cup golden raisins
0.5 cup sour cream(optional)
Instructions
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.
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.
Slow Cooker Sauerbraten
This absolutely delectable dish requires a little planning...but not a lot of work. It marinates in the fridge for several days, then slow cooks to tenderness. Good things are worth...
Directions
Print
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.
Ingredients
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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