Slow-Cooker Sauerbraten

• 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

beef brisket, kosher salt, extravirgin olive oil, tomato paste, red wine, red wine vinegar, pickling spice, beef broth, carrots, stalks celery, leeks, cookies, fresh parsley

Taken from www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-sauerbraten-recipe.html (may not work)