Slow-Cooker Sauerbraten

Total Time:
8 hr 35 min
35 min
8 hr

4 servings

  • 1 4 -to-5-pound flat-cut beef brisket, trimmed of excess fat
  • Kosher salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons tomato paste
  • 1 cup dry red wine
  • 1/2 cup red wine vinegar
  • 1 tablespoon pickling spice, tied in cheesecloth with twine
  • 1 cup low-sodium beef broth
  • 6 carrots, quartered crosswise
  • 4 stalks celery, quartered crosswise
  • 2 leeks, halved lengthwise and sliced 1/2 inch thick
  • 12 gingersnap cookies, crumbled
  • Chopped fresh parsley, to taste
  • Sprinkle the brisket with 1 teaspoon salt and 1/2 teaspoon pepper and cut crosswise into 3 pieces. Heat the olive oil in a large skillet over medium-high heat, add the brisket in batches and brown, about 3 minutes per side. Transfer to a 5-to-6-quart slow cooker.

  • Add the tomato paste to the skillet and cook, stirring, 1 minute. Whisk in the wine, vinegar and pickling spice sachet and simmer 4 minutes. Add to the slow cooker along with the beef broth, carrots, celery, leeks and half of the gingersnaps. Cover and cook on low, 8 hours.

  • Remove the meat, vegetables and spice sachet. Whisk the remaining gingersnaps into the cooking liquid and add salt, pepper and parsley to taste. Set aside 1 piece of brisket, 1 cup vegetables and 2 cups gravy to make Corn, Squash and Beef Casserole. Slice the remaining meat and serve with the vegetables and gravy.

  • Per serving: Calories 628; Fat 19 g (Saturated 6 g); Cholesterol 139 mg; Sodium 795 mg; Carbohydrate 25 g; Fiber 4 g; Protein 76 g

  • Photograph by Christopher Testani

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    Slow-Cooker Meals