- 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)
How to Make It
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.