PICKLING LEEKS RECIPES

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SLOW-COOKER SAUERBRATEN RECIPE | FOOD NETWORK KITCHE…



Slow-Cooker Sauerbraten Recipe | Food Network Kitche… image

Provided by Food Network Kitchen

Total Time 8 hours 35 minutes

Prep Time 35 minutes

Cook Time 8 hours 0 minutes

Yield 4 servings

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 628, FatContent 19 grams, SaturatedFatContent 6 grams, CholesterolContent 139 milligrams, SodiumContent 795 milligrams, CarbohydrateContent 25 grams, FiberContent 4 grams, ProteinContent 76 grams

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