Brisket Of Beef (brustdeckel) Recipe

History of Brisket of Beef (Brustdeckel)

Brisket of beef, also known as "brustdeckel" in German, is a classic dish that has its roots in traditional German cooking. It is a hearty and flavorful dish that has been enjoyed for generations. Brisket itself refers to a cut of beef from the breast or lower chest of the animal. It is known for its rich marbling, which gives it its tender and juicy texture.

In the past, brisket was often used for making soup stock. After being boiled for a long time, the meat would become tender and perfect for further preparation. One popular way to enjoy cooked brisket is by serving it with a variety of sauces, such as horseradish, garlic, or onion sauce. These sauces add a tangy and robust flavor to the dish, complementing the natural taste of the beef.

Fun fact: Brisket is a beloved dish in Jewish cuisine, especially during holidays like Passover or Hanukkah. It has become a staple in Jewish American cooking, often braised low and slow to achieve maximum tenderness.

Now, let's dive into a delicious recipe for Brisket of Beef with Sauerkraut!

Brisket of Beef with Sauerkraut Recipe

- 3 pounds of fat, young beef brisket
- Salt to taste
- 1 quart of sauerkraut
- Vinegar, if necessary
- 1 grated raw potato
- A little brown sugar
- Caraway seeds (optional)

1. If the brisket has been used for soup, remove it from the soup once it is tender and set it aside for further preparation.
2. Salt the brisket generously on all sides.
3. In a large kettle, place the brisket in the bottom.
4. Add the sauerkraut on top of the brisket.
5. Slowly boil the brisket and sauerkraut until the meat is tender. This could take several hours, so be patient!
6. If necessary, add vinegar to enhance the flavor of the sauerkraut.
7. In a separate bowl, mix the grated raw potato and brown sugar together to create a thickening agent.
8. Once the brisket is tender, remove it from the kettle and set it aside.
9. Gradually add the raw potato-brown sugar mixture to the sauerkraut, stirring well to thicken the sauce.
10. If desired, sprinkle in a few caraway seeds to add a hint of aromatic flavor.
11. Slice the brisket into thin, juicy pieces against the grain.
12. Serve the brisket alongside the sauerkraut and enjoy!

Similar Recipe Dishes:

1. Jewish Braised Brisket: This variation of brisket is often prepared with a mixture of onion soup mix, beef broth, and red wine. It is slow-cooked until the meat is incredibly tender and served with a savory gravy.

2. Texas-Style Smoked Brisket: This popular dish involves marinating the brisket with a dry rub and then slow-smoking it for several hours until it reaches a melt-in-your-mouth consistency. It is commonly seasoned with a blend of chili powder, paprika, cumin, and other spices.

3. Irish Corned Beef and Cabbage: In this dish, brisket is traditionally brined with a mixture of pickling spices and then simmered with cabbage, potatoes, and carrots. It is a staple during St. Patrick's Day celebrations.

4. Korean BBQ Galbi-jjim: This Korean braised beef dish often features brisket as the main protein. The meat is slow-cooked in a sweet and savory soy-based sauce until it is fall-apart tender. It is typically served with rice and various side dishes.

No matter how you choose to prepare your brisket, this versatile cut of beef is sure to satisfy your cravings for a delicious and comforting meal. Experiment with different flavors and cooking methods to find your favorite way to enjoy this timeless dish!



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