Ingredients with Measurements:
- 3 lbs beef roast
- 1 cup red wine vinegar
- 1 cup beef broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 bay leaves
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 1 tbsp brown sugar
- 2 tbsp vegetable oil
- 2 tbsp flour
- 1 cup gingersnap cookies, crushed
Special equipment needed:
- Crockpot/slow cooker
Step-by-step instructions:
1. In a large bowl, mix together the red wine vinegar, beef broth, chopped onion, minced garlic, bay leaves, salt, black pepper, ground ginger, ground cinnamon, ground cloves, and brown sugar.
2. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef roast and brown on all sides.
3. Transfer the beef roast to the crockpot and pour the vinegar mixture over it.
4. Cover the crockpot and cook on low for 8-10 hours, or until the beef is tender.
5. Remove the beef from the crockpot and set aside.
6. In a small bowl, whisk together the flour and 1/2 cup of the cooking liquid from the crockpot.
7. Add the flour mixture back into the crockpot and stir until thickened.
8. Stir in the crushed gingersnap cookies.
9. Return the beef to the crockpot and cook on low for an additional 30 minutes.
10. Serve hot with the sauce.
Time:
Preparation time: 20 minutes
Cooking time: 8-10 hours
5. Temperature:
Low heat setting on crockpot/slow cooker
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 18g
Carbohydrates: 24g
Protein: 45g
Sodium: 670mg
Sugar: 9g
Substitutions for ingredients:
- Red wine vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Beef broth can be substituted with chicken or vegetable broth.
- Gingersnap cookies can be substituted with gingerbread cookies or molasses cookies.
Variations:
- Add sliced carrots and potatoes to the crockpot for a complete meal.
- Use pork or venison instead of beef.
- Add raisins or prunes for a sweeter flavor.
Tips and tricks:
- Brown the beef before adding it to the crockpot for added flavor.
- Crush the gingersnap cookies finely for a smoother sauce.
- Serve with mashed potatoes or spaetzle for a traditional German meal.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the beef and sauce on a platter with a garnish of fresh parsley.
Garnishes:
Fresh parsley
Pairings:
- German-style red cabbage
- Roasted Brussels sprouts
- German potato salad
Suggested side dishes:
- Mashed potatoes
- Spaetzle
- Egg noodles
Troubleshooting advice:
- If the sauce is too thin, whisk in a slurry of cornstarch and water to thicken it.
- If the beef is tough, cook it for an additional hour or until tender.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Rheinischer Sauerbraten is a traditional German dish that originated in the Rhineland region. The beef is marinated in a mixture of vinegar and spices for several days before being cooked.
Flavor profiles:
Tangy, sweet, and savory
Serving suggestions:
Serve with a glass of red wine or a German beer.
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Region: German