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German Beef Brisket

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Recipe

 

Yield

servings

Prep

10 min

Cook

4 hrs

Ready

4 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
4 pounds beef brisket
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1 cup water
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1 medium onions
quartered
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2 teaspoons salt
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¼ teaspoon black pepper
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1 teaspoon caraway seeds
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2 tablespoons vinegar
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2 each bay leaves
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2 tablespoons brown sugar
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1 large potatoes
grated
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1 pound sauerkraut
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Ingredients

Amount Measure Ingredient Features
1.8 kg beef brisket
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237 ml water
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1 medium onions
quartered
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1E+1 ml salt
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1.3 ml black pepper
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5 ml caraway seeds
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3E+1 ml vinegar
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2 each bay leaves
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3E+1 ml brown sugar
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1 large potatoes
grated
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453.6 g sauerkraut
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Directions

Brown meat slowly in own fat or shortening.

Pour off fat.

Add water, onion, salt, pepper, caraway seeds, vinegar, and bay leaves.

Cover tightly and simmer 3 hrs or until tender, allowing about 1 hr per lb.

Remove bay leaves.

Add remaining ingredients. Cover.



* not incl. in nutrient facts Arrow up button

Comments


Krautmeister

No German-American or native German would ever cook one pound of sauerkraut with 4 pounds of meat. My rule of thumb is at least 1/2 pound of sauerkraut per person at a given meal.

 

 

Nutrition Facts

Serving Size 747g (26.3 oz)
Amount per Serving
Calories 171065% from fat
 % Daily Value *
Total Fat 124g 190%
Saturated Fat 48g 242%
Trans Fat 0g
Cholesterol 418mg 139%
Sodium 2253mg 94%
Total Carbohydrate 10g 10%
Dietary Fiber 5g 21%
Sugars g
Protein 227g
Vitamin A 1% Vitamin C 41%
Calcium 10% Iron 74%
* based on a 2,000 calorie diet How is this calculated?
 

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