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home > recipes > meat > brisket with saurkraut and applesauce
from USA Brisket with Saurkraut and Applesauce 1 can stewed tomatoes cut up ( 1 lb can) 8 oz. of prepared saurkraut ( canned or fresh/fozen ) 1 cup canned or homemade sweetened applesauce 2 tbs. dark brown sugar or to taste 1, 3 pound beef brisket In a large cook pot place undrained tomatoes, saurkraut with applesauce and brown sugar. Bring to a boil. Lower heat and add brisket so that mixture can cover some of brisket.Cover and simmer until meat is fork tender ( about 3 hours ); spooning sauce over brisket intermittantly. When meat is done, place brisket on serving platter. Remove excess fat from pot. Season sauce to taste ( more sugar, spices etc. ). Thicken if desired with a bit of cornstarch mixed with some cold water and add to sauce and cook and stir till thickened. For best serving, prepare brisket ahead of time, let cool completely, slice meat, cover with sauce and refrigerate till needed ( may be frozen ). Gently reheat and serve slices of meat and sauce. .Serves 6 Visit our web page: personal as well as fabulous culinary topics http://www.pipeline.com/~rosskat/

Brisket with Saurkraut and Applesauce


average rating = 4 stars(4.00001 comment available)
SUBMITTED BY
list all recipes for MEAT (1007)
list all German recipes (77)
list all recipes by BUTTERFLYDOG (1134)


   

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keyword: brisket
keyword: saurkraut
keyword: applesauce
ethnicity: german
recipes for meat
recipes by butterflydog
Email Address:
(posted September 1, 1999)

from USA

Brisket with Saurkraut and Applesauce



1 can stewed tomatoes cut up ( 1 lb can)
8 oz. of prepared saurkraut ( canned or fresh/fozen )
1 cup canned or homemade sweetened
applesauce
2 tbs. dark
brown sugar or to taste
1, 3 pound
beef brisket

In a large cook
pot place undrained tomatoes, saurkraut with applesauce and brown sugar. Bring to a boil. Lower heat and add brisket so that mixture can cover some of brisket.Cover and simmer until meat is fork tender ( about 3 hours ); spooning sauce over brisket intermittantly. When meat is done, place brisket on serving platter. Remove excess fat from pot. Season sauce to taste ( more sugar, spices etc. ). Thicken if desired with a bit of cornstarch mixed with some cold water and add to sauce and cook and stir till thickened. For best serving, prepare brisket ahead of time, let cool completely, slice meat, cover with sauce and refrigerate till needed ( may be frozen ). Gently reheat and serve slices of meat and sauce. .Serves 6


Visit our web page: personal as well as fabulous culinary topics
http://www.pipeline.com/~rosskat/



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from SD,CA, United States wrote:0  1

This is a fairly sweet yet so mild in taste. Adds a very uniqe taste to sauerkraut. Great with red wine.
4 starsFebruary 14, 2001


 
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