Ingredients with Measurements:
- 3 lbs beef roast
- 1 cup red wine vinegar
- 1 cup water
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 bay leaves
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp ground ginger
- 1 tsp ground cloves
- 1 tsp ground cinnamon
- 1 tbsp brown sugar
- 2 tbsp vegetable oil
- 2 tbsp all-purpose flour
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a large bowl, mix together the red wine vinegar, water, onion, garlic, bay leaves, salt, black pepper, ginger, cloves, cinnamon, and brown sugar.
2. Add the beef roast to the bowl, making sure it is fully submerged in the marinade. Cover the bowl with plastic wrap and refrigerate overnight.
3. The next day, remove the beef roast from the marinade and pat it dry with paper towels. Reserve the marinade.
4. Heat the vegetable oil in a large skillet over medium-high heat. Sear the beef roast on all sides until browned.
5. Transfer the beef roast to the slow cooker. Pour the reserved marinade over the beef roast.
6. Cover the slow cooker and cook on low for 8-10 hours, or until the beef roast is tender.
7. Once the beef roast is cooked, remove it from the slow cooker and transfer it to a cutting board. Let it rest for 10 minutes before slicing.
8. Strain the cooking liquid from the slow cooker into a saucepan. Bring it to a boil over medium-high heat.
9. In a small bowl, whisk together the all-purpose flour and 1/4 cup of cold water until smooth. Slowly pour the flour mixture into the boiling cooking liquid, whisking constantly.
10. Reduce the heat to low and simmer the sauce for 5-10 minutes, or until it has thickened.
11. Serve the sliced beef roast with the sauce.
Time:
Preparation time: 20 minutes
Marinating time: Overnight
Cooking time: 8-10 hours
5. Temperature:
Low heat setting on the slow cooker
Serving size:
6-8 servings
Nutritional information:
Calories: 390
Fat: 20g
Carbohydrates: 9g
Protein: 40g
Sodium: 470mg
Sugar: 4g
Substitutions for ingredients:
- Red wine vinegar can be substituted with apple cider vinegar.
- Vegetable oil can be substituted with canola oil or olive oil.
- All-purpose flour can be substituted with cornstarch or arrowroot powder.
Variations:
- Add sliced carrots and potatoes to the slow cooker for a complete meal.
- Use a different type of meat, such as pork or venison.
- Add raisins or prunes to the marinade for a sweeter flavor.
Tips and tricks:
- Make sure the beef roast is fully submerged in the marinade to ensure maximum flavor.
- Searing the beef roast before cooking it in the slow cooker will help to lock in the juices and create a nice crust.
- If the sauce is too thick, add more water or beef broth to thin it out.
Storage instructions:
Store leftover beef roast and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the beef roast and sauce in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the sliced beef roast on a platter with the sauce drizzled over the top. Garnish with fresh herbs, such as parsley or thyme.
Garnishes:
Fresh herbs, such as parsley or thyme.
Pairings:
- Mashed potatoes
- Roasted vegetables
- Spaetzle
- Red cabbage
Suggested side dishes:
- German potato salad
- Pretzel rolls
- Braised red cabbage
Troubleshooting advice:
- If the beef roast is tough, it may need to cook for a longer period of time.
- If the sauce is too thin, simmer it for a few more minutes to thicken it up.
Food safety advice:
- Make sure the beef roast is fully cooked before serving.
- 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 dish is made by marinating beef in a mixture of vinegar and spices for several days before cooking it in a slow cooker.
Flavor profiles:
The beef roast is tangy and slightly sweet, with hints of cinnamon and cloves.
Serving suggestions:
Serve the beef roast with a side of mashed potatoes and roasted vegetables for a hearty meal.
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Region: German