| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
German |
Beef |
8 |
Servings |
INGREDIENTS
| 1 |
|
3-4 lb beef brisket |
|
|
Shortening ir drippings; if |
| 1 |
c |
Water |
| 1 |
md |
Onion; quartered |
| 2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
ts |
Caraway seeds |
| 2 |
tb |
Vinegar |
| 2 |
|
Bay leaves |
| 2 |
tb |
Brown sugar |
| 1 |
lg |
Raw potato; grated |
| 1 |
cn |
Sauerkraut (1 lb 13-oz) |
INSTRUCTIONS
Recipe by: Southern Living Inflation Cookbook - 1973 Brown meat slowly in
own fat or shortening. Pour off fat. Add water, onion, salt, pepper,
caraway seeds, vinegar, and bay leaves. Cover tightly and simmer 3 hrs or
until tender, allowing about 1 hr per lb. Remove bay leaves. Add remaining
ingredients. Cover and simmer 20 mins longer. Yield: 8 to 10 servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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