Roast brisket with sauerkraut
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ---Dwigans fwds07a--- | ||
| 2½ | pounds | Piece of double brisket Or short ribs of beef |
| 4 | Garlic buds; crushed | |
| Salt and pepper to taste | ||
| 1 | teaspoon | Cinnamon |
| Cooking oil | ||
| 6 | larges | Tomatoes; halved or |
| 1 | small | Can tomato paste |
| 3 | larges | Onions; sliced |
| 1 | can | Sauerkraut |
| 6 | tablespoons | Sugar |
Directions
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. ½ 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 ½ hour. Serve the meat with the sauerkraut.
Posted to JEWISH-FOOD digest V97 #329 by Nancy Berry <nlberry@...> on Dec 19, 1997