Brisket With Sauerkraut - Rundvleesch Met Zuurkool

Hollanders like plain, substantial food and lots of it. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Easily adapted for the crockpot/slowcooker.

• Ready In: 2 hrs 10 mins
• Serves: 6

Ingredients

• 3  lbs beef brisket
• 1  quart sauerkraut
• 2  tablespoons all-purpose flour
• 1  tablespoon sugar
• 1  teaspoon caraway seed
• 1  onion
• 1  large potato, sliced
•  black pepper, to taste
•  boiling water

Directions

1. Place half the sauerkraut in a large saucepan, sprinkle with the flour, sugar and caraway seeds.
2. Add meat, onion, potato, and remaining sauerkraut; sprinkle with pepper.
3. Cover with boiling water and cook for about two hours or until tender.
4. Remove onion and serve hot.