Add to my passover recipe box
Brisket with Sauerkraut and Tomatoes
This is a great sweet and sour brisket. The sauerkraut gives a terrific tartness and the sugar and tomatoes add the necessary sweetness. Make it a few days ahead of time for best results.
Recipe type: meat
Serves: 8
Ingredients
- 2 tablespoons vegetable oil
- 1 (4 pound) beef brisket, trimmed
- 1 onion, diced
- 1 (27 ounce) can sauerkraut (with juice)
- 1 (28-ounce) can diced tomatoes
- ½ teaspoon salt
- ½ cup brown sugar
Instructions
- Heat the oil in an ovenproof roasting pan or other heavy pot with a tight-fitting lid just large enough to hold the brisket snugly over medium-high heat until hot. Add the brisket and brown well on both sides, 5 to 7 minutes per side. Place the onion, sauerkraut and tomatoes on top of and around the brisket, then sprinkle with the salt. Cover, and bring to a boil, then simmer gently on top of the stove for 45 minutes.
- In a small bowl, combine the brown sugar with some cooking liquid from the pot, then pour the sugar mixture over the brisket. Continue to simmer gently, covered until fork-tender, 1 ½ to 2 hours. Turn the brisket over a couple of times while simmering, spooning some sauerkraut and liquid on top of the brisket each time. If there isn’t enough liquid, just add some water.
- Transfer the brisket to a cutting board, allow it to cool slightly, then slice it against the grain. Place the slices in an oven-safe baking dis, overlapping them at an angle so that you can see a bit of the top edge of each slice. Spoon the sauerkraut mixture and sauce over the meat, cover the dish with aluminum foil, and refrigerate for up u to 2 days. (The dish may also be frozen.)
Leave a Reply