Slow-Cooker Sauerbraten
- Total:
- 8 hr 35 min
- Prep:
- 35 min
- Cook:
- 8 hr
- Yield:
- 4 servings
- Level:
- Easy
Nutrition Info
- Nutritional Analysis
- Per Serving
- Calories
- 628
- Total Fat
- 19 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 139 milligrams
- Sodium
- 795 milligrams
- Carbohydrates
- 25 grams
- Dietary Fiber
- 4 grams
- Protein
- 76 grams
Ingredients
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
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