Slow-Cooker Sauerbraten Recipe

Name: Slow-Cooker Sauerbraten
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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

Servings: persons

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

1
Sprinkle the brisket with 1 teaspoon salt and 1/2 teaspoon pepper and cut crosswise into 3 pieces.
2
Heat the olive oil in a large skillet over medium-high heat, add the brisket in batches and brown, about 3 minutes per side.
3
Transfer to a 5-to-6-quart slow cooker.
4
Add the tomato paste to the skillet and cook, stirring, 1 minute.
5
Whisk in the wine, vinegar and pickling spice sachet and simmer 4 minutes.
6
Add to the slow cooker along with the beef broth, carrots, celery, leeks and half of the gingersnaps.
7
Cover and cook on low, 8 hours.
8
Remove the meat, vegetables and spice sachet.
9
Whisk the remaining gingersnaps into the cooking liquid and add salt, pepper and parsley to taste.
10
Set aside 1 piece of brisket, 1 cup vegetables and 2 cups gravy to make Corn, Squash and Beef Casserole.
11
Slice the remaining meat and serve with the vegetables and gravy.
12
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
13
Photograph by Christopher Testani

472

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Slow-Cooker Sauerbraten falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow-Cooker Sauerbraten

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions