{"id":6871,"slug":"brisket-of-beef-with-sauerkraut","title":"BRISKET OF BEEF WITH SAUERKRAUT","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["about three pounds of fat, young beef","a quart of sauerkraut","vinegar (if necessary)","a grated raw potato","a little brown sugar","a few caraway seeds (optional)"],"ingredients_norm":["fat young beef","sauerkraut","vinegar","raw potato","little brown sugar","few caraway seed"],"steps":["Take about three pounds of fat, young beef (you may make soup stock of it first), then take out the bones, salt it well and lay it in the bottom of a kettle.","Put a quart of sauerkraut on top of it and let it boil slowly until tender.","Add vinegar if necessary, thicken with a grated raw potato and add a little brown sugar.","Some like a few caraway seeds added."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w22:0","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"578b68c4bbcaf7816d21798dc09559fa8f52fa5eec7eca28dedbd98ca56a3e16","created_at":"2026-08-02T16:56:16Z","updated_at":"2026-08-02T16:56:16Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/brisket-of-beef-with-sauerkraut"}