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Brisket With Sauerkraut And Apples Recipe

  • 8servings
  • 180minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB3, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1, 3 lb chuck roast , brisket of beef or corned beef ( if using corned beef , rinse well and do not use the seasoning packet )

  2. I used the chuck roast

  3. 1 box dark brown sugar

  4. 1 can whole tomatoes , cut up and undrained

  5. 1 can of tomato paste and 1-2 cans of water

  6. 4 cups of sauerkraut drained

  7. 1 large apple , peeled and sliced

  8. 1 large onion chopped

  9. salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. 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 )

  2. Bring to a boil Cover and simmer ( gentle bubble ) until meat is fork tender ( 3-4 hours )

  3. 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.

  4. 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 )

  5. Electric pressure Cooker ( 20 minutes and let pressure release naturally )

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