Jewish Recipes
Roast Brisket with Sauerkraut Recipe
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Roast Brisket with Sauerkraut
Yield: 4 servings

2 1/2 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 large Tomatoes, halved OR 1 small can tomato paste
3 large Onions, sliced
1 can Sauerkraut
6 tablespoons Sugar

Rinse the meat with cold 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. A 1/2 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 1/2 hour. Serve the meat with the sauerkraut.


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