German Beef Brisket
Yield
servingsPrep
10 minCook
4 hrsReady
4 hrsTrans-fat Free, High Fiber
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
4 | pounds |
beef brisket
|
|
1 | cup |
water
|
|
1 | medium |
onions
quartered |
|
2 | teaspoons |
salt
|
|
¼ | teaspoon |
black pepper
|
|
1 | teaspoon |
caraway seeds
|
|
2 | tablespoons |
vinegar
|
|
2 | each |
bay leaves
|
* |
2 | tablespoons |
brown sugar
|
|
1 | large |
potatoes
grated |
|
1 | pound |
sauerkraut
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1.8 | kg |
beef brisket
|
|
237 | ml |
water
|
|
1 | medium |
onions
quartered |
|
1E+1 | ml |
salt
|
|
1.3 | ml |
black pepper
|
|
5 | ml |
caraway seeds
|
|
3E+1 | ml |
vinegar
|
|
2 | each |
bay leaves
|
* |
3E+1 | ml |
brown sugar
|
|
1 | large |
potatoes
grated |
|
453.6 | g |
sauerkraut
|
Directions
Brown meat slowly in own fat or shortening.
Pour off fat.
Add water, onion, salt, pepper, caraway seeds, vinegar, and bay leaves.
Cover tightly and simmer 3 hrs or until tender, allowing about 1 hr per lb.
Remove bay leaves.
Add remaining ingredients. Cover.