Sweet-and-Sour Brisket
From DetroitTokyo 12 years ago
- 5min prep, 3hr cook to make
- Serves 8-10
It doesn't get easier or more delicious than this brisket! Recipe courtesy of Susie Fishbein's "Kosher By Design". A traditional Jewish preparation, easily made Kosher for Passover with ingredients identified as such. Read more (Sorry for the yucky pic, had to take it with my phone.) See less
Ingredients
- 4-5 pound beef brisket shopping list
- 1 32 oz jar sauerkraut, partially drained shopping list
- 1 28 oz can diced tomatoes with liquid shopping list
- 1 16 oz box dark brown sugar shopping list
How to make it
- Preheat oven to 350F.
- Rinse brisket & pat dry.
- Place brisket in a roasting pan.
- Pour sauerkraut over brisket. Add tomatoes & liquid. Sprinkle brown sugar over top.
- Cover pan with foil and place in oven to bake for 3 hours.
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