Return to Main Recipes Page/Return to Home Page

Brisket, Sweet and Sour III (M, KLP, TNT)
Source: "Kosher By Design," by Susie Fishbein (modified)
Serves: 12 to 16

5 lbs. beef brisket
1 package onion soup mix
1 jar (or packet) sauerkraut with liquid
1 can or jar (any size) sour cherries drained
1 28-ozs. can crushed tomatoes
3/4 cup brown sugar

Preheat oven to 350°F.

Put brisket in roaster or aluminum pan. Sprinkle brisket with onion soup and brown sugar. Pour other ingredients on top. Cover pan tightly with foil. Bake for 3 hours.

Let cool. When cool, slice brisket against the grain and reheat on top of the stove in sauerkraut and liquid. If you freeze this, package the meat separately from the sauce and then reheat on top of the stove.

Poster's Notes:
I let it go on top of the stove from Friday night to Shabbat afternoon and it was terrific, tender, and sweet and sour.

Posted by Judy Lederman

Nutritional Info Per Serving: N/A