4 Reviews

I made this recipe from the Kosher by Design cookbook for my Seder this year. Everyone loved this brisket! It was so easy to make. I seasoned my brisket with salt and pepper before adding the other ingredients. I used a mixture of whole tomatoes and diced tomatoes. When I served the brisket, I threw away half of the sauerkraut. I think you need to use all of the sauerkraut in cooking though to achieve the proper taste.

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aviva April 13, 2009

EXCELLENT, can use half the quantity of saurkruat thogh.

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shazzo December 18, 2005

This was an excellent recipe. Has all the winning items, just a few ingredients, a bit different, easy, and a family pleaser! I didn't have 3 hours so I braised the meat and put it all in my pressure cooker. I cooked it for one hour and it was perfect. Thanks for sharing.

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Maeven6 December 09, 2005

Thank you so so much Oolala. I love my sauerkraut sweet instead of sour, and this recipe is wonderful. Sweetness goes into the meat and gives the dish an overall glazed-sweet quality..Loved it.....

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cooking-BAG October 08, 2005
Sweet and Sour Brisket (Sauerkraut is the Secret)