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

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