slow cooker sauerbraten with spaetzle
Makes 4 to 6 servings Though it takes a few days, this classic German recipe is primarily hands-off, meaning the tangy marinade and slow-cooker do all the work for you. If you don't have a slow cooker, you can treat this recipe like a typical braise: in Step 3, transfer the seared meat to a…

CIA FOODIES

Slow-Cooker Sauerbraten

Makes 4 to 6 servings Though it takes a few days, this classic German recipe is primarily hands-off, meaning the tangy marinade and slow-cooker do all the work for you. If you don't have a slow cooker, you can treat this recipe like a typical braise: in Step 3, transfer the seared meat to a plate while you proceed with Step 4 using the same pot. Simmer over a low flame until the meat is tender, about 2 1/2 hours.

Ingredients

Marinade
  • 1/2 cup dry red wine
  • 1/2 cup red wine vinegar
  • 1 quarts water
  • 1 1/4 cups sliced onion
  • 4 black peppercorns
  • 5 juniper berries
  • 1 bay leaf
  • 1 clove
  • 2 lb beef brisket
  • 1/8 cup vegetable oil
  • 1 cup chopped onion
  • 1/2 cup chopped carrot
  • 1/2 cup chopped celery
  • 1/4 cup tomato paste
  • 3/4 quart low-sodium beef broth
  • 1/4 cup pulverized ginger snap cookies (about 6 cookies)
  • 1 teaspoon salt, plus more as needed
  • 1/2 teaspoon freshly ground black pepper, plus more as needed

Directions

  1. To prepare the marinade, combine the wine, vinegar, water, onion, peppercorns, berries, leaves, and cloves in a medium, non-reactive saucepan. Bring the mixture to a boil over high heat. Remove from the heat and allow the marinade to come to room temperature and refrigerate until cool.
  2. Place the beef in the marinade, making sure that the meat is fully covered by the marinade. Cover and refrigerate for 3 to 5 days, turning it twice per day.
  3. Remove the meat from the marinade and reserve the marinade. Heat the oil in a medium Dutch oven over medium-high heat until it starts to shimmer. Place the beef carefully in the oil and sear until deep brown on all sides. Transfer the beef to the pan of the slow cooker and reserve.
  4. Add the onions, carrots, and celery to the oil in the Dutch oven and cook over medium-high heat, stirring from time to time, until golden brown, about 4 minutes. Add the tomato paste and cook until it turns a deeper color and gives off a sweet aroma, about 1 minute.
  5. Add the reserved marinade to the pan, stirring to release any pan drippings. Bring to a boil over medium-high heat, and simmer until the marinade is reduced by half.
  6. Add the broth and return to a simmer. Remove from the heat and pour the hot mixture into the slow cooker. Cover and cook on high until the beef is tender, 6 1/2 to 7 hours.
  7. Remove the beef from the slow cooker and transfer the cooking liquid to a sauce pan. Bring to a simmer of medium heat and skim any fat from the surface of the sauce. Add the gingersnaps and simmer until the sauce thickens, about 10 minutes. Strain the sauce through a mesh strainer and season with salt and pepper.
  8. Slice the beef and serve with the sauce.

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