Brisket With Sauerkraut And Apples
From midgelet 12 years ago
- 3-4 hours to make
- Serves 8
Looking through some old recipes as I was cleaning up my files, I found this one I made over 20 years ago. The notation: made for a pot luck, lots of recipe requests. So I made it again and it came out just as I had remembered it. Read more One can use brisket, chuck roast,or even corned beef. The original directions called for stove top but one can make this in the slow cooker as well as in a pressure cooker too. See less
Ingredients
- 1, 3 lb chuck roast, brisket of beef or corned beef( if using corned beef, rinse well and do not use the seasoning packet ) shopping list
- I used the chuck roast shopping list
- 1 box dark brown sugar shopping list
- 1 can whole tomatoes, cut up and undrained shopping list
- OR 1 can of tomato paste and 1-2 cans of water shopping list
- 4 cups of sauerkraut drained shopping list
- 1 large apple, peeled and sliced shopping list
- 1 large onion chopped shopping list
- salt and pepper to taste shopping list
How to make it
- Cut off any visible excess fat from the meat
- Brown meat in a dutch oven with a little oil
- Add all remainders ( except salt and pepper )
- Bring to a boil
- Cover and simmer ( gentle bubble ) until meat is fork tender ( 3-4 hours )
- Remove meat from pan to plate or board
- When warm enough to handle shred beef with two forks
- Place meat into a casserole dish
- Use slotted ladle and add the onions, kraut, apples and tomatoes over the meat.
- There will be extra liquid in the pot
- Add enough desired liquid to the meat to make as moist as desired
- Lastly season with salt and pepper to taste
- Serve meat over rolls ( like sloppy Joes ) or over cooked egg noodles
- Note: Dutch Oven- stove top: 3-4 hours
- Slow cooker ( 6-8 hours )
- Electric pressure Cooker ( 20 minutes and let pressure release naturally )
People Who Like This Dish 3
- clbacon Birmingham, AL
- SadiesMom Nowhere, Us
- gourmetana London, UK
- midgelet Whereabouts, Unknown
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