Path: swen.emba.uvm.edu!attmt1!ip.att.net!news.esinet.net!news1.cstone.net!newsfeed.slip.net!newsxfer.visi.net!newsfeed.direct.ca!logbridge.uoregon.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: Dave Newsgroups: rec.food.recipes Subject: Brisket with Sauerkraut and Applesauce Followup-To: rec.food.cooking Date: 6 Sep 1999 05:33:23 -0600 Organization: International Recipes Lines: 32 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <7r08q3$7jn@llama.swcp.com> Reply-To: Dave NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:35720 submitted by: rosskat@pipeline.com from USA Brisket with Sauerkraut and Applesauce 1 can stewed tomatoes cut up ( 1 lb can) 8 oz. of prepared sauerkraut ( canned or fresh/frozen ) 1 cup canned or homemade sweetened applesauce 2 tbs. dark brown sugar or to taste 1, 3 pound beef brisket In a large cook pot place undrained tomatoes, sauerkraut with applesauce and brown sugar. Bring to a boil. Lower heat and add brisket so that mixture can cover some of brisket.Cover and simmer until meat is fork tender ( about 3 hours ); spooning sauce over brisket intermittently. When meat is done, place brisket on serving platter. Remove excess fat from pot. Season sauce to taste ( more sugar, spices etc. ). Thicken if desired with a bit of cornstarch mixed with some cold water and add to sauce and cook and stir till thickened. For best serving, prepare brisket ahead of time, let cool completely, slice meat, cover with sauce and refrigerate till needed ( may be frozen ). Gently reheat and serve slices of meat and sauce. .Serves 6 Visit our web page: personal as well as fabulous culinary topics http://www.pipeline.com/~rosskat/ ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.