GERMAN BEEF BRISKET

• 1 3 -4 lb beef brisket
• Shortening ir drippings; if
• 1 c Water
• 1 md Onion; quartered
• 2 ts Salt
• 1 /4 ts Pepper
• 1 ts Caraway seeds
• 2 tb Vinegar
• 2 Bay leaves
• 2 tb Brown sugar
• 1 lg Raw potato; grated
• 1 cn Sauerkraut (1 lb 1 3 -oz)

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.