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!
cost per recipe: $57.08
The price is determined by the national average.
cups cider vinegar
cup packed dark brown sugar
large onion, sliced (about 2 cups)
large carrot, cut into 2-inch pieces (about 1 cup)
gingersnap cookie, crushed
can (10 1/2 ounces) Campbell’s® Condensed Beef Consomme
pounds boneless beef bottom round (rump) roast
tablespoons vegetable oil
cup Burgundy or other dry red wine
cup golden raisins
cup sour cream(optional)
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.