Sour Beef Roast in a Slow Cooker

Ingredients:

• 1 piece (1.8-2.3 kg) beef brisket, trimmed of excess fat
• 2 tbsp. l. olive oil
• 2 tbsp tomato paste
• 1 cup dry red wine
• 0.5 cup red wine vinegar
• 1 tbsp. spices for pickling, put in cheesecloth and tie with twine
• 1 cup lightly salted beef broth
• 6 carrots, cut crosswise into 4 pieces
• 4 stalks celery, cut into 4 pieces crosswise
• 2 leeks, halved lengthwise and cut into 1.2cm thick slices
• 12 pcs. gingerbread cookies, crumble
• Chopped fresh parsley, to taste

Preparation:

1. Sprinkle the beef with 1 teaspoon of salt and 1/2 teaspoon of pepper and cut it crosswise into 3 pieces. Heat the olive oil in a large skillet over medium-high heat. Brown the beef in batches until golden brown, about 3 minutes per side. Transfer to a 5- to 5.5-quart slow cooker.
2. Place the tomato paste in the pan and simmer, stirring, for 1 minute. Stir in the wine, vinegar, and spice sachet and simmer for 4 minutes. Add the mixture to the slow cooker along with the beef broth, carrots, celery, leek, and half of the gingersnap cookies. Cover and cook on low for 8 hours.
3. Remove the meat, vegetables, and spice packet. Whisk the remaining gingerbread cookies into the broth, adding salt, pepper, and parsley to taste. Slice the meat and serve with the vegetables and gravy.