| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | Ethnic | 4 | Servings |
INGREDIENTS
| —Dwigans fwds07a— | ||
| 2 1/2 | lb | Piece of double brisket Or short ribs of beef |
| 4 | Garlic buds; crushed | |
| Salt and pepper to taste | ||
| 1 | ts | Cinnamon |
| Cooking oil | ||
| 6 | lg | Tomatoes; halved or |
| 1 | sm | Can tomato paste |
| 3 | lg | Onions; sliced |
| 1 | cn | Sauerkraut |
| 6 | tb | Sugar |
INSTRUCTIONS
Rinse the meat with cld water. Pat it dry. Rub the meat on all sides with the garlic. Sprinkle with salt, pepper and cinnamon. Heat a small amount of oil in a heavy bottomed kettle and brown the meat slightly on all sides. Add the vegetables; cover and cook over low heat from 3-4 hours, until the meat is tender. 1/2 hour before the meat is done, drain the sauerkraut, place it in a saucepan and cover it with cold water. bring it to a boil, add the sugar and some of the tomatoes and onion slices from the meat. Cover and cook over low heat for 1/2 hour. Serve the meat with the sauerkraut. Posted to JEWISH-FOOD digest V97 #329 by Nancy Berry <nlberry@prodigy.net> on Dec 19, 1997
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