If you love barbecue, put this entrée on your list. Melanie's friend, Rosalyn Bloomston, shared this recipe with her. Melanie freezes it in portions for fast weeknight meals.
Southern Living NOVEMBER 2004
Place brisket, fat side up, in a roasting pan. Sprinkle evenly with garlic salt and pepper. Stir together sauerkraut, preserves, and chili sauce; pour over beef.
Bake, covered, at 350º for 3 1/2 hours or until tender.
Remove brisket from pan, reserving sauce mixture in pan; let stand 20 minutes. Cut brisket across the grain into thin slices using a sharp knife.
Pour sauce mixture from roasting pan through a wire-mesh strainer into a bowl; reserve, if desired. Serve strained sauce and, if desired, sauerkraut with sliced brisket.
To make ahead: Prepare and bake as directed. Remove brisket from pan, reserving sauce mixture in pan; let stand 1 hour. Cut brisket across the grain into thin slices using a sharp knife. Place brisket slices in a 13- x 9-inch baking dish. Pour sauce mixture through a wire-mesh strainer into a bowl, reserving sauerkraut mixture, if desired. Pour strained sauce over brisket slices; cover and chill up to 24 hours. Reheat as directed.
To freeze up to 3 months: Place brisket slices and strained sauce evenly into large zip-top plastic freezer bags; freeze. Thaw in refrigerator overnight. Place brisket and sauce in a 13- x 9-inch baking dish. Reheat as directed.
To reheat: Let stand at room temperature 30 minutes. Bake, covered, at 325° for 45 minutes or until hot.
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