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

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