Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, cornbeef brisket in sauerkraut. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
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Hello everyone I hope all is well and you are staying safe! I had to make a few farm deliveries on Monday and the only meat that was at the grocery store. Does anyone have a good recipe for sauerkraut and corn beef brisket that you cook in the oven and IS NOT a Reuben sandwich.
To begin with this recipe, we have to first prepare a few components. You can have cornbeef brisket in sauerkraut using 3 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make cornbeef brisket in sauerkraut:
- Make ready 8 1/2 lb cornbeef brisket
- Prepare 1 tsp himalayan pink salt
- Prepare 5 can sauerkraut twenty nine ounces each can
NOTE: Do not use corned beef brisket, this recipe requires a fresh brisket. You must know that the corned beef brisket is very salty at this time and if you prefer less salt, it can be soaked in fresh water for several hours to leach out some of the salt. In my opinion, this is not necessary since the sauerkraut is rinsed, the provolone cheese is not. Serve a tender corned beef brisket to your family for any special occasion or just because it's so tasty.
Steps to make cornbeef brisket in sauerkraut:
- put brisket fatside down salt top
- add to heavy pot I used an old cast aluminum roaster
- add sauerkraut bring to boil turn to low cover stir every hour for 5 hours on the 4th hour turn meat after 5 hours let cool set in to refrigerator over night heat the next day or eat the same day
The meat is slowly cooked in an oven for maximum flavor. Discard any flavoring packet from corned beef. Brush brisket with browning sauce on both sides. Corned beef typically starts off as a cured brisket that is then seasoned and cooked with any number of spices and methods. Reheat and serve with sauerkraut or other cooked cabbage and carrot.
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