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
  • 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
  1. 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.
  2. 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.
  3. 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.)
Recipe by Gourmet Passover Cooking at