Name: Mary B. (TangoBrat)
Total Recipes: 100
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Combine tomatoes, sauerkraut, applesauce and brown sugar in a Dutch oven. Bring to a boil; then reduce heat. Add brisket, spooning tomato mixture over top; cover and simmer on low for 2 to 3 hours or until meat is tender. When brisket is thoroughly cooked, remove from Dutch oven and set aside. In a small bowl, combine cold water and cornstarch, whisking well. Blend into tomato mixture in Dutch oven. Cook until mixture thickens; continue to cook for 2 additional minutes. Spread sauce over top of brisket, reserving some as gravy.