From The Spice & Tea Exchange®
1½ TBS Pickling Spice Seasoning
1 Cotton Bag
2 TBS Tailgater’s Spice Blend
2 TBS Organic Extra Virgin Olive Oil
From the Grocer
1 (5 lb) rump roast or flat cut beef brisket (cut in 2 or 3 pieces)
2 TBS tomato paste
1 cup dry red wine
½ cup red wine vinegar
1 cup beef broth
7 carrots, peeled and quartered
3 stalks celery, quartered
2 medium leeks, halved lengthwise, sliced ½” thick
13 gingersnap cookies, crumbled
¼ cup chopped fresh parsley
PLACE Pickling Spice Seasoning in Cotton Bag, set aside.
RUB roast with Tailgater’s Spice Blend. Set aside.
HEAT Organic Extra Virgin Olive Oil in a large non-stick skillet or Dutch oven over medium high-heat, until just smoking.
ADD roast in batches and brown each side.
TRANSFER to slow cooker.
ADD tomato paste to skillet and cook stirring for 1 min.
WHISK in wine, vinegar, and Cotton Bag with Pickling Spice Seasoning, simmer 7 mins.
TRANSFER mixture to slow cooker, along with beef broth, carrots, celery, leeks and half of the gingersnaps.
COVER and cook on low 8 hrs.
REMOVE roast, place on a cutting board and tent loosely with aluminum foil.
REMOVE vegetables and set aside in a serving bowl. Remove and discard Pickling Spice Seasoning bag.
WHISK remaining gingersnaps into cooking liquid, and stir in parsley.
SLICE roast. Serve with vegetables, and ladle sauce over top.
Yield: 4-6 servings
Total Time: 8hrs 30 mins
Prep: 10 mins
Cook: 8 hrs 20 mins