Name: Slow-Cooker Sauerbraten
Prep time: P0Y0M0DT0H35M0.000S
Cook time: P0Y0M0DT8H0M0.000S
Total time: P0Y0M0DT8H35M0.000S
Yield: 4 servings
Ingredients: 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

Directions

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.

Photograph by Christopher Testani

Courtesy of Food Network Magazine

Slow-Cooker Sauerbraten

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