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Sweet-And-Sour Brisket With Sauerkraut

Yield about 10 servings


  • 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

  1. 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.

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

  3. 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.

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