1 3-4 lb beef brisket
Shortening ir drippings, if
1 cup Water
1 medium Onion, quartered
2 tsp Salt
1/4 tsp Pepper
1 tsp Caraway seeds
2 tbsp Vinegar
2 Bay leaves
2 tbsp Brown sugar
1 large Raw potato, grated
1 can Sauerkraut (1 lb 13-oz)
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Recipe by: Southern Living Inflation Cookbook - 1973 Brown meat slowly in own fat or shortening. Pour off fat. Add water, onion, salt, pepper, caraway seeds, vinegar, and bay leaves. Cover tightly and simmer 3 hrs or until tender, allowing about 1 hr per lb. Remove bay leaves. Add remaining ingredients. Cover and simmer 20 mins longer. Yield: 8 to 10 servings.
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