Evening Edge
What’s For Dinner?
DEL.ICIO.US
Sweet and Sour Brisket
Rate this recipe: (average rating = 4.00 with 1 votes)
Rate It!
Rate this recipe by clicking ONE star
(First star is lowest, fourth star is highest)
(First star is lowest, fourth star is highest)
In the Kitchen With . . . Marci Abrams, Marietta
Nominated by husband Bert Silverstein: "When I first met Marci back in Memphis in 1996, I was invited to her home for Rosh Hashana dinner along with other guests. That night she served brisket . . . enhanced with brown sugar and sauerkraut.”
"Everybody loves my brisket; even our rabbi loves my brisket, " Abrams said.
Hands on time: 10 minutes Total time: 11 hours Serves: 8
Ingredients:
-
1 (3- to 5-pound) beef brisket
1 (16-ounce) jar sauerkraut
1 (15-ounce) can tomato sauce
1 cup packed dark brown sugar
1 (15-ounce) can whole white potatoes (optional)
Instructions:
Place brisket, fat side up, in roasting pan. Spread the sauerkraut, including all the juice, evenly over the brisket. Pour the tomato sauce over the entire area of the sauerkraut; be sure to cover it completely. Sprinkle the brown sugar evenly over the tomato sauce. Cover the pan tightly with foil and refrigerate overnight.
Preheat oven to 325 degrees. Cook at least 30 minutes per pound or until very tender. If using the potatoes, drain them and add to the cooking juices for the last 30 minutes of cooking time.
To serve, place the brisket on a serving platter and slice it against the grain. Surround the meat with the potatoes. Serve the cooked sauerkraut and cooking juices on the side.
Preheat oven to 325 degrees. Cook at least 30 minutes per pound or until very tender. If using the potatoes, drain them and add to the cooking juices for the last 30 minutes of cooking time.
To serve, place the brisket on a serving platter and slice it against the grain. Surround the meat with the potatoes. Serve the cooked sauerkraut and cooking juices on the side.
Notes:
Assemble this roast in about 5 minutes the night before serving, then plop it in the oven a few hours before dinner for a tender, flavorful main course. Our 4-pound roast took about 3 hours of cooking time before it was pull-apart tender.
Nutrition:
Per serving (based on 6) without potatoes: 580 calories (percent of calories from fat, 34), 51 grams protein, 44 grams carbohydrates, 3 grams fiber, 22 grams fat (8 grams saturated), 157 milligrams cholesterol, 1,068 milligrams sodium.
Per serving (based on 6) with potatoes: 622 calories (percent of calories from fat, 32), 52 grams protein, 54 grams carbohydrates, 5 grams fiber, 22 grams fat (8 grams saturated), 157 milligrams cholesterol, 1,218 milligrams sodium.
Per serving (based on 6) with potatoes: 622 calories (percent of calories from fat, 32), 52 grams protein, 54 grams carbohydrates, 5 grams fiber, 22 grams fat (8 grams saturated), 157 milligrams cholesterol, 1,218 milligrams sodium.
More recipes like this:
Recipes in the same category:In the kitchen with