This is from a great cookbook called “Brisket”, that has great recipes and lots of anecdotes about making brisket plus its terrific history in Jewish cooking.
Brisket with Sauerkraut and Tomatoes Print This is a great sweet and sour brisket. The sauerkraut gives a terrific tartness and the sugar and tomatoes add the necessary sweetness. Make it a few days ahead of time for best results. Recipe type: meat Serves: 8 Ingredients 2 tablespoons vegetable oil 1 (4 pound) beef… ...
These are classic and terrific. The are rich and super soft and my family requests them every year. I make these all year round. These freeze well. Defrost them in the refrigerator. This recipe also works in a crock pot. Follow the same instructions with the layering and cook on high for about 7-8 hours.
My friend Ronnie, from Emunah of America, gave me this recipe. She got it from her friend Matt. It’s an amazing, best kept secret recipe that is easy and comes out moist and so flavorful. I’ve been testing it with different flavors like cumin, smoked paprika and other herbs that I like. I added the head of garlic and I love it because after it roasts we squeeze the roasted garlic onto the chicken. I also put carrots and parsnips on the bottom of the pan for an easy side dish. Its no-fail so use whatever you like!