Directions:
- Rub garlic salt and pepper over surface of brisket. Place in a large Dutch oven; add water. Bring to a boil; reduce heat. Cover and simmer 30 minutes.
- Combine chili sauce and preserves; pour over brisket. Cover and simmer 1 hour and 15 minutes. Add sauerkraut; cover and cook 15 minutes.
- Transfer brisket to a warm serving platter; cut diagonally across the grain into thin slices. Spoon sauerkraut mixture around brisket. Garnish with celery leaves, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3728.71 Kcal (15611 kJ) | ||
| Calories from fat | 2449.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 272.18g | 419% | |
|---|---|---|---|
| Cholesterol | 979.78mg | 327% | |
| Sodium | 23060.63mg | 961% | |
| Potassium | 5597.69mg | 119% | |
| Total Carbs | 32.88g | 11% | |
| Sugars | 26.94g | 108% | |
| Dietary Fiber | 3.55g | 14% | |
| Protein | 273.64g | 547% | |
| Vitamin C | 502.9mg | 838% | |
| Iron | 37.2mg | 207% | |
| Calcium | 175.9mg | 18% | |
| Amount Per 100 g | |||
| Calories | 172 Kcal (720 kJ) | ||
| Calories from fat | 113 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.56g | 419% | |
|---|---|---|---|
| Cholesterol | 45.2mg | 327% | |
| Sodium | 1063.76mg | 961% | |
| Potassium | 258.22mg | 119% | |
| Total Carbs | 1.52g | 11% | |
| Sugars | 1.24g | 108% | |
| Dietary Fiber | 0.16g | 14% | |
| Protein | 12.62g | 547% | |
| Vitamin C | 23.2mg | 838% | |
| Iron | 1.7mg | 207% | |
| Calcium | 8.1mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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