Slow-Cooker Sauerbraten (Food Network Kitchens) |
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Prep Time: 35 Minutes Cook Time: 480 Minutes |
Ready In: 515 Minutes Servings: 4 |
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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:
1. 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.
2. 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.
3. 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.
4. 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
5. Photograph by Christopher Testani
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