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Sauerkraut Brisket for #SundaySupper

Sauerkraut Brisket is fresh beef brisket slow-simmered in sauerkraut and onions. It's a healthy meal and great for sandwiches too.

Food and flavor – those two F’s go together so well. Some food naturally has loads of flavor. The way they taste makes us eat them time and time again. Beef is one for me. It goes beyond taste and flavor though. It’s comfort too. I have many treasured memories of my family gathering around the table to enjoy a meal with beef. Sauerkraut Brisket was made with more than ingredients, it was made with a pinch of love and a dash of those cherished times. Well, maybe more than a pinch and dash.

German food is a big part of my family’s meal history. It’s also my favorite cuisine. I knew exactly what to do when the Beef Checkoff asked for recipes to make this year flavorful. The tang of sauerkraut wakes up taste buds for sure. There is nothing bland about it. Well, except for its color. That’s why colorful vegetables to go with it is key.

Sauerkraut Brisket | Magnolia Days

Sauerkraut Brisket is both healthy and flavorful. It starts with a fresh beef brisket. It is seared and slowly braised with onions. Then sauerkraut, potato, and apple join in the pot for a little more braising. Sauerkraut is fermented cabbage and its lactic acid bacteria is a natural probiotic. Both potato and apple have fiber and vital nutrients. Serving it with a simple green salad and whole grain bread makes for a complete meal and balanced plate.

Sauerkraut Brisket | Magnolia Days

The leftovers make an excellent sandwich. Be sure to get extra whole grain rolls. Slice a roll in half, pile on brisket slices, top with sauerkraut, and add a dab of mustard (German middle-sharp aka “mittlescharfer” if you can find it). Serve the sandwich with roasted, steamed, or sautéed green beans.

Sauerkraut Brisket Sandwich is made with slow-simmered beef brisket topped with sauerkraut in a wheat roll.

Beef is a nutritious, protein-rich food. It tastes great too. Want to know which cuts are lean? Visit the Beef Checkoff’s Interactive Beef Counter and explore the cuts.

The Beef Checkoff Lean Beef SymbolClick on each type and look for the green lean symbol. Guess what? Brisket is one of those lean cuts. Hooray!

There’s more good news: Sunday Supper has partnered with the Beef Checkoff to share healthy beef recipes for a flavorful life. Scroll down to find the list of them and each one is a click away. Also look at Steak and Asparagus Stir-Fry and Slow Cooker Spiced Beef Stew for meals bursting with flavor.

The Beef Checkoff LogoMore on The Beef Checkoff: You can follow them on Facebook, Pinterest, Twitter, and YouTube. You can also find lots of information, tips, and recipes on the Beef, It’s What’s For Dinner website. Take a look at the Healthy Meals with Beef Pinterest Board for more inspiration and recipes.

Sauerkraut Brisket | Magnolia Days
5 from 2 votes

Sauerkraut Brisket

Sauerkraut Brisket is fresh beef brisket slow-simmered in sauerkraut and onions. It's a healthy meal and great for sandwiches too.
Course Main
Cuisine American Southern
Prep Time 15 minutes
Cook Time 2 hours 55 minutes
Total Time 3 hours 10 minutes
Servings 6 servings
Author Renee Dobbs


  • 2 pound fresh beef brisket
  • 2 tablespoons vegetable or canola oil
  • Salt and pepper
  • 2 medium sweet onions thinly sliced
  • 1/2 cup water
  • 1 bay leaf
  • 2 pounds sauerkraut
  • 1 medium russet potato peeled and grated
  • 1/2 cooking apple Granny Smith recommended, peeled and grated
  • 1 teaspoon caraway seeds


  1. Trim excess fat from brisket. Sprinkle salt and pepper on brisket.
  2. Heat oil in a large Dutch oven (about 7-quart) over medium-high heat until almost smoking.
  3. Add brisket to the pan and sear to brown on both sides, about 3 minutes per side.
  4. Add onions, water, and bay leaf. Cover and simmer for 1 1/2 hours.
  5. Drain sauerkraut and add it to the brisket. Add potato, apple, and caraway seeds.
  6. Toss to combine onions, sauerkraut, potato, apple, and caraway seeds.
  7. Bring to a boil then reduce heat to low. Cover and simmer for 30 minutes. Discard bay leaf.
  8. Transfer brisket to a cutting board. Allow to rest for 10 to 15 minutes. Thinly slice brisket across the grain.
  9. Serve brisket with sauerkraut.

Recipe Notes

Sauerkraut Brisket is fresh beef brisket slow-simmered in sauerkraut and onions. It's a healthy meal and great for sandwiches too.

Are you looking for flavorful meals? Take a look at these healthy recipes with beef by Sunday Supper tastemakers:

Plus: Delicious Lean Beef Recipes from Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper family on twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the conversation. To get more great Sunday Supper recipes, visit the Sunday Supper Movement website or check out our Sunday Supper Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Disclosure: This post is sponsored by the Beef Checkoff in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

Recipe Rating


Wednesday 25th of January 2023

I made this in a slow cooker and then served it over tortilla chips with cheese and sour cream (brisket nachos) and it was one of the best things I've ever eaten! Thanks!


Tuesday 23rd of August 2022

Unclear how much water should be added.

Katie Moseman

Thursday 25th of August 2022

Enough to come approximately halfway to three-quarters up the side of the meat. The exact amount will vary depending on the shape and size of the pot.

Bobbi from Bobbi's Kozy Kitchen

Saturday 30th of January 2016

I have never even thought about adding sauerkraut to a beef dish, but you can bet I will be doing it in the future!!

Renee@Renee's Kitchen Adventures

Friday 29th of January 2016

My husband is a huge German food fan and I know he would adore this brisket!

Sarah | Curious Cuisiniere

Tuesday 26th of January 2016

I just swooned when I saw that sandwich. WOW!