Sweet-And-Sour Brisket With Sauerkraut

Oxmoor House
about 10 servings


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1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 (3- to 4-pound) beef brisket
1 cup water
1 (12-ounce) bottle chili sauce
1 (10-ounce) jar apricot preserves
2 (16-ounce) cans chopped sauerkraut, drained
Celery leaves (optional)


Rub garlic salt and pepper over surface of brisket. Place in a large Dutch oven; add water. Bring to a boil; reduce heat. Cover and simmer 30 minutes.

Combine chili sauce and preserves; pour over brisket. Cover and simmer 1 hour and 15 minutes. Add sauerkraut; cover and cook 15 minutes.

Transfer brisket to a warm serving platter; cut diagonally across the grain into thin slices. Spoon sauerkraut mixture around brisket. Garnish with celery leaves, if desired.

Created date

February 2010