Free Recipe Roast Brisket with Sauerkraut

Recipe Type: E Recipes

Recipe Preparation: boil

Cooking Ingredients for Roast Brisket with Sauerkraut Recipe

-Dwigans fwds07a-
2-1/2 lb Piece of double brisket Or
-short ribs of beef
4 Garlic buds; crushed
Salt and pepper to taste
1 ts Cinnamon
Cooking oil
6 lg Tomatoes; halved or
1 sm Can tomato paste
3 lg Onions; sliced
1 cn Sauerkraut
6 tb Sugar

Roast Brisket with Sauerkraut Preparation

Rinse the meat with cld water. Pat it dry. Rub the meat on all sides with the garlic. Sprinkle with salt, pepper and cinnamon. Heat a small amount of oil in a heavy bottomed kettle and brown the meat slightly on all sides. Add the vegetables; cover and cook over low heat from 3-4 hours, until the meat is tender. 1/2 hour before the meat is done, drain the sauerkraut, place it in a saucepan and cover it with cold water. bring it to a boil, add the sugar and some of the tomatoes and onion slices from the meat. Cover and cook over low heat for 1/2 hour. Serve the meat with the sauerkraut. Posted to JEWISH-FOOD digest V97 #329 by Nancy Berry <nlberry@prodigy.net> on Dec 19, 1997

Cooking Temperature:

Recipe Serves: 4

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