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:
2hrs 10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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.

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