German-Style Beef Brisket

Name: German-Style Beef Brisket
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Jewish
Ingredients: 1 liters sliced baking apple (about 2 large); 1 kilograms beef brisket; 1 teaspoon caraway seeds; 404 grams no-salt-added chicken broth; 10 medium sizes round red potatoes, quartered; 651 milliliters sauerkraut, drained

German-Style Beef Brisket is a gluten free, dairy free, and whole 30 recipe with 10 servings. This recipe covers 27% of your daily requirements of vitamins and minerals. One portion of this dish contains about 30g of protein, 9g of fat, and a total of 343 calories. It is perfect for Hanukkah. It works well as a main course. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of baking apple, beef brisket, caraway seeds, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the caraway seeds you could follow this main course with the Caraway Scones as a dessert.

Instructions

Trim fat from brisket.

Place meat on a rack in a roasting pan coated with cooking spray. Arrange apple slices over meat; spoon sauerkraut over apple, and sprinkle with caraway seeds.

Ingredients you will need

Caraway Seeds

Cooking Spray

Sauerkraut

Apple

Meat

Equipment you will use

Roasting Pan

Drizzle broth over and around brisket. Cover and bake at 325 for 1 1/2 hours.

Ingredients you will need

Broth

Equipment you will use

Oven

Arrange potato around meat; baste potato and meat with pan juices. Cover and bake 2 hours or until potato is tender.

Ingredients you will need

Potato

Meat

Equipment you will use

Oven

Frying Pan

Transfer meat to a serving platter. Arrange apple, sauerkraut, and potato around meat; drizzle with 1 cup pan juices.

Ingredients you will need

Sauerkraut

Potato

Apple

Meat

Equipment you will use

Frying Pan

Equipment

Roasting Pan

Oven

Frying Pan

Ingredients

Servings:

1liters

sliced baking apple (about 2 large)1kilograms

beef brisket 1teaspoon

caraway seeds 404grams

no-salt-added chicken broth 10medium sizes

round red potatoes, quartered 651milliliters

sauerkraut, drained

Recommended wine: Shiraz, Tempranillo, Zinfandel

Shiraz, Tempranillo, and Zinfandel are my top picks for Beef Brisket. All these red wines can handle the meaty, smokey flavor of brisket. If you're talking traditional Jewish brisket, you'll want to look for a kosher red wine. You could try Peter Lehmann The Barossan Shiraz. Reviewers quite like it with a 4 out of 5 star rating and a price of about 20 dollars per bottle.