Sunday Dinner Brisket

Serves: 6
Total Calories: 776


1 beef brisket (3 lb.), fat trimmed and reserved
7 cups water
1 onion large, chopped (1 cup)
12 allspice whole
2 teaspoons salt
1/4 teaspoon black pepper
1 pound yam or sweet potatoes, peeled and cut in 2-inch pieces
1 (16-ounce) can sauerkraut well drained
1 cup pitted prune prunes


Heat fat in a Dutch oven over medium heat until Dutch oven is coated with fat. Discard trimmings. Brown both sides of brisket drain excess fat. Add water, onion, allspice, salt and pepper. Bring to a boil reduce heat to low, cover and simmer for 2 1/4 hours. Add yams cover and cook 45 minutes longer or until yams are tender. Remove from heat.

Remove brisket and yams. Cover and keep warm. Discard allspice.

Skim fat from cooking liquid and discard. Measure 1 cup of the liquid. Reserve remaining liquid for gravy if desired.

In a small saucepan, combine 1 cup of the cooking liquid, sauerkraut and prunes. Cook over medium heat until hot. Arrange sauerkraut and prunes on a platter. Cut brisket against the grain in 1/4 -inch slices and place on sauerkraut. Arrange yams or sweet potatoes around edge. Serve with sweet-hot mustard or horseradish sauce if desired.

"An unusual but great combination."

Nutritional Facts:

Serves: 6
Total Calories: 776
Calories from Fat: 422

This Sunday Dinner Brisket recipe is from the Express Lane Recipes Cookbook. Download this Cookbook today.

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