Beef Brisket & Sauerkraut
Yield
6 servingsPrep
5 minCook
2 hrsReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
beef brisket
|
|
| 1 | x |
water
hot |
*
|
| 1 | tablespoon |
salt
|
|
| 1 | quart |
sauerkraut
|
*
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | cup |
vinegar
mild |
|
| 3 | tablespoons |
brown sugar
|
|
| 1 | medium |
potatoes
grated |
|
| 1 | teaspoon |
caraway seeds
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
beef brisket
|
|
| 1 | x |
water
hot |
*
|
| 15 | ml |
salt
|
|
| 0.9 | l |
sauerkraut
|
*
|
| 1.3 | ml |
black pepper
|
|
| 237 | ml |
vinegar
mild |
|
| 45 | ml |
brown sugar
|
|
| 1 | medium |
potatoes
grated |
|
| 5 | ml |
caraway seeds
|
|
Directions
Cover brisket with water; season.
Simmer for 1 hour to 1½ hours.
Add sauerkraut, vinegar and brown sugar.
Cook 1 hour longer.
Add potato and caraway seed.
Cook 10 minutes longer.
