Recipe - Roast Brisket With Sauerkraut

Dwigans fwds07a
2 One half pound Piece of double brisket Or
short ribs of beef
4 Garlic buds; crushed
Salt and pepper to taste
1 teaspoon Cinnamon
Cooking oil
6 lg Tomatoes; halved or
1 small Can tomato paste
3 lg Onions; cut or sliced up
1 cn Sauerkraut
6 tablespoon Sugar

Rinse the meat with cld water. Pat it dry. Rub the meat on all sides with
the garlic. Sprinkle with salt, pepper and cinnamon. Heat a small amount of
oil in a heavy bottomed kettle and brown the meat slightly on all sides.
Add the vegetables; cover and cook over low heat from 34 hours, until the
meat is tender. One half hour before the meat is done, drain the sauerkraut,
place it in a saucepan and cover it with cold water. bring it to a boil,
add the sugar and some of the tomatoes and onion slices from the meat.
Cover and cook over low heat for One half hour. Serve the meat with the
sauerkraut.
Posted to JEWISHFOOD digest V97 #329 by Nancy Berry nlberry@prodigy.net
on Dec 19, 1997