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Sauerkraut Brisket | Magnolia Days

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

Ingredients

  • 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

Instructions

  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.