Ingredients
The following ingredients have 6 Servings
- 2 pound fresh beef brisket
- 2 tablespoons vegetable or canola oil
- Salt and pepper
- 2 medium sweet onions (thinly sliced)
- 1/2 cup water
- 1 bay leaf
- 2 pounds sauerkraut
- 1 medium russet potato (peeled and grated)
- 1/2 cooking apple (Granny Smith recommended, peeled and grated)
- 1 teaspoon caraway seeds
Instruction
- Trim excess fat from brisket. Sprinkle salt and pepper on brisket.
- Heat oil in a large Dutch oven (about 7-quart) over medium-high heat until almost smoking.
- Add brisket to the pan and sear to brown on both sides, about 3 minutes per side.
- Add onions, water, and bay leaf. Cover and simmer for 1 1/2 hours.
- Drain sauerkraut and add it to the brisket. Add potato, apple, and caraway seeds.
- Toss to combine onions, sauerkraut, potato, apple, and caraway seeds.
- Bring to a boil then reduce heat to low. Cover and simmer for 30 minutes. Discard bay leaf.
- Transfer brisket to a cutting board. Allow to rest for 10 to 15 minutes. Thinly slice brisket across the grain.
- Serve brisket with sauerkraut.
