| 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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