Sauer Kraut
Origin: London, England
Source: Anonymous, 1846
Ingredients
- 7–8 pounds beef (brisket or shoulder fillet)
- water
- sauer kraut
Instructions
- Boil the beef in enough water to cover it. After one hour of boiling, add as much sauer kraut as desired. Reduce heat and stew gently for four hours. Serve in a deep dish.
- Note: The Germans customarily leave the fat on the meat, but it is more delicate to remove it before serving.