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.
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