Brisket With Sauerkraut And Applesauce Food

APPLESAUCE-SAUERKRAUT SPARERIBS

Steps:

• In a large skillet over medium-high heat, brown ribs in oil. Arrange ribs in an ungreased 13-in. x 9-in. baking dish. Rinse and squeeze sauerkraut; layer the sauerkraut, applesauce and onion over ribs. Combine broth and apple juice; pour over all. , Cover and bake at 350° for 1-3/4 hours; uncover and bake 15 minutes longer or until onion begins to brown and meat is tender.

SWEET AND SOUR BRISKET (SAUERKRAUT IS THE SECRET)

Steps:

• Preheat oven to 350 degrees F.
• Put brisket in a baking pan.
• Pour the sauerkraut over the brisket.
• Add the tomatoes with their liquid.
• Sprinkle with brown sugar.
• Cover with foil and bake for 3 hours.

EASY SWEET AND SOUR BRISKET

Steps:

• Place the brisket in a roasting pan. In a large bowl, mix together the sauerkraut, canned tomatoes, and brown sugar. Pour the mixture over the brisket. Cover and marinate in the refrigerator overnight. (If you are using foil to cover the pan, tent it so that it does not touch the marinade or meat, as this could impart a metallic flavor to the brisket.)
• Remove the brisket from the refrigerator and preheat the oven to 325 F/165 C. When the oven is hot, place the roasting pan on the center rack. Bake the brisket for approximately 3 hours, or until a digital instant-read thermometer inserted into the center of the brisket reads 190 F for well done.
• Remove the brisket from the oven. When it is cool enough to handle, carefully transfer the meat to a cutting board. Thinly slice the brisket against the grain, important in meat with connective tissue to ensure that the meat is tender.
• Transfer the meat to a platter and serve with the pan sauce. Or, if making ahead, return the sliced brisket to the roasting pan, cover, and refrigerate overnight. Reheat, covered, before serving.

BRISKET WITH SAUERKRAUT AND APPLESAUCE

Steps:

• In a large cook pot place undrained tomatoes, sauerkraut with applesauce and brown sugar.
• Bring to a boil.
• Lower heat and add brisket so that mixture can cover some of brisket.Cover and simmer until meat is fork tender ( about 3 hours ); spooning sauce over brisket intermittently.
• When meat is done, place brisket on serving platter.
• Remove excess fat from pot. Season sauce to taste ( more sugar, spices etc. ). Thicken if desired with a bit of cornstarch mixed with some cold water and add to sauce and cook and stir till thickened.
• For best serving, prepare brisket ahead of time, let cool completely, slice meat, cover with sauce and refrigerate till needed ( may be frozen ). Gently reheat and serve slices of meat and sauce.

SAUERKRAUT AND APPLES

Steps:

• Melt butter in a large heavy pot over medium-high heat. Add bacon and cook, stirring often, until fat has started to render, about 5 minutes.
• Toss onion and apples in the fat and cook, stirring occasionally, until onions begin to soften, about 3 minutes. Stir in sauerkraut.
• Add beer and season with pepper and caraway seeds. Bring mixture to a boil, then cover the pot. Reduce heat so mixture is just simmering and cook for 45 minutes. Or transfer the covered pot to a 350-degree oven and bake for 1 hour. Stir and serve hot.

PORK LOIN, APPLES, AND SAUERKRAUT

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix sauerkraut, apples, onion, and caraway seeds in a large roasting pan. Stir 1/4 cup apple cider and brown sugar together in a separate bowl; pour over sauerkraut mixture.
• Stir Thai seasoning, salt, garlic powder, and black pepper together in a small bowl; rub onto the top and bottom of the roast.
• Make an indentation in the center of the sauerkraut mixture and place the seasoned roast in the indentation. Pour the remaining apple cider around the roast.
• Bake in the preheated oven for 1 hour; baste roast with juices. Continue baking roast, basting every 30 minutes, until cooked through, 2 1/2 to 3 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

SMOKED BEEF BRISKET WITH SAUERKRAUT AND DUMPLINGS

Steps:

• Rub the brisket with the Carolina BBQ Rub and let sit for 1 hour.
• Prepare smoker for a 2 hour smoke with cherry and maple woods.
• Smoke Brisket for 2 hours.
• Melt butter in a large pan and brown onion slices.
• Add brisket and sauerkraut.
• Cover with boiling water and put in the oven at a low temperature for 2 hours or until the meat is tender.
• To prepare dumplings, sift together the flour, baking powder and salt.
• Using a pastry blender or two knives cut in the butter.
• Quickly stir in enough milk to make a soft dough.
• On a floured surface, roll dough 1/2 inch thick.
• Cut into 12 squares.
• Put the squares on top of the simmering beef and kraut.
• Cover tightly and simmer 20 minutes without removing the cover.
• Serve immediately.