Jewish sauerkraut recipe made with roast beef and canned tomatoes
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Ingredients: 1 pound beef brisket, 1 large onion, 2 cloves garlic, 1 (15-ounce) can diced tomatoes, 1 tablespoon caraway seeds, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 (32-ounce) jar sauerkraut, 2 cups water, 1/4 cup all-purpose flour
Instructions: Preheat oven to 350°F. Place brisket in a large Dutch oven. Add onion, garlic, tomatoes, caraway seeds, salt, and pepper. Stir in sauerkraut and 2 cups water. Bring to a simmer over medium heat. Cover and transfer to oven. Bake until tender, about 3 hours.
Remove brisket from pot. Let cool slightly. Skim fat from surface of sauce. Discard fat. Shred meat with a fork or chop into bite-size pieces. Return meat to pot.
In a small bowl, whisk flour and 1/4 cup water. Stir into pot. Bring to a simmer over medium heat, stirring constantly. Cook until sauce is thickened, about 5 minutes.
Serve sauerkraut over mashed potatoes or egg noodles.
This Jewish sauerkraut recipe is made with roast beef and canned tomatoes. It’s a hearty and filling dish that’s perfect for a winter meal. The recipe is easy to follow and can be made in a slow cooker or Dutch oven. The sauerkraut can also be served over mashed potatoes or egg noodles
