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German Beef Brisket

Name: German Beef Brisket
Cook time: P4H
Total time: P4H
Cuisine: Fusion
Ingredients: beef brisket; water; onions; salt; black pepper; caraway seeds; vinegar; bay leaves; brown sugar; potatoes; sauerkraut

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
1	cup	water
1	medium	onions quartered
2	teaspoons	salt
¼	teaspoon	black pepper
1	teaspoon	caraway seeds
2	tablespoons	vinegar
2	each	bay leaves	*
2	tablespoons	brown sugar
1	large	potatoes grated
1	pound	sauerkraut

Ingredients

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

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

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.