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.

No additional tips available.

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

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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.

Slow-Cooker Sauerbraten

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