Essig flaish
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Chuck, brisket or flank |
| 6 | Onions -- diced | |
| 1½ | teaspoon | Salt |
| 3 | cups | Boiling water |
| ⅓ | cup | Lemon juice |
| 3 | tablespoons | Brown sugar |
| 4 | Gingersnaps -- crushed | |
Directions
Heat a heavy saucepan or Dutch oven and brown the meat in it over medium heat. If the meat is very lean add a little fat for browning.
Turn frequently. Add the onions and brown lightly. Add the salt and water. Cover and cook over low heat 2 hours. Stir in the lemon juice, brown sugar and gingersnaps. Cook 10 minutes. Taste to correct seasoning. Serves 8. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc. (c) 1958 Recipe fo Recipe By : Jennie Grossinger - "The Art Of Jewish