Ingredients
- MARINADE:
- 4 lbs. beef brisket
- 2 Tbsp. vegetable oil
- 2 cups chopped onions
- 1 cup chopped carrots
- 1 cup chopped celery
- 1/2 cup tomato paste
- 1/2 cup crushed gingersnap cookies
- 2 tsp. kosher salt as needed
- 1 tsp./ ground black pepper, as needed
- 1 cup dry red wine
- 1 cup red wine vinegar
- 2 quarts water
- 2 1/2 cups sliced onions
- 8 black peppercorns - cracked
- 10 juniper berries
- 2 bay leaves
- 2 cloves
Preparation
Step 1
3-5 days before cooking, start marinade.
Combine marinade ingredients in a container large4 enough to hold the brisket. Trim brisket of any excess fat and place in marinade. Cover & refrigerate for 3-5 days, turning meat twivce per day. Remove brisket to a plate and RESERVE marinade.
Heat oil in a dutch oven over moderate heat. Add onions, carrots and celery. Cook, stirring ocasionally until golden brown, about 10 mins. Add tomato paste and cook until paste is a rust color and smells sweet, about 1 min. Add reserved marinade and simmer over medium heat until the liquid is reduced by half - about 15 mins.
Transfer the reduced marinate and vegetables to slow cooker, add brisket. Set slow cooker to HIGH, cover and cook until tender 6-7 hours.
Remove beef and transfer cooking liquid to a medium saucepan. Bring to a simmer over moderate heat. Add gingersnaps and simmer until sauce thickens - about 10 mins. Strain through a fine mesh strainer and season with salt & pepper.
Slice beef and serve with sauce. Serve with German Spaetzle as side dish.