Ingredients

• 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

Instructions

1. 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.
2. 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.
3. 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.
4. Photograph by Christopher Testani