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Print this Recipe    Brisket 12

Brisket with Sauerkraut and Applesauce

1 lb can stewed tomatoes cut up
8 oz prepared sauerkraut
1 cup canned or homemade sweetened applesauce
2 tbs. dark brown sugar or to taste
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. 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. Gently
reheat and serve slices of meat and sauce. Serves 6

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