Spicy Apricot Brisket

Spicy Apricot Brisket
Prep: 20 min.; Bake: 3 hrs., 30 min.; Stand: 20 min.

If you love barbecue, put this entree on your list. You can freeze it in portions for fast weeknight meals.

1 (5 1/2-pound) beef brisket, trimmed
2 teaspoons garlic salt
1/4 teaspoon pepper
2 (10-ounce) cans shredded sauerkraut, drained
2 (10-ounce) jars apricot preserves
2 (12-ounce) bottles chili sauce

PLACE brisket, fat side up, in a roasting pan. Sprinkle with garlic
salt and pepper. Stir together sauerkraut, preserves, and chili sauce; pour over beef. Bake, covered, at 3500 for 31/2 hours or until tender.

REMOVE brisket from pan, reserving sauce mixture in pan; let stand 20 minutes. Cut brisket across the grain into thin slices using a sharp
knife.

POUR sauce mixture from roasting pan through a wire-mesh strainer into a bowl; reserve, if desired. Serve strained sauce and, if desired,
sauerkraut with sliced brisket. MAKES 8 servings.

TO MAKE AHEAD: Prepare and bake as directed. Remove brisket from pan, reserv­ ing sauce mixture in pan; let stand 1 hour. Cut brisket across the grain into thin slices using a sharp knife. Place brisket slices in a 13- x 9-inch baking dish. Pour sauce mixture through a wire-mesh strainer into a bowl, reserving sauerkraut mixture, if desired. Pour strained sauce over brisket slices; cover and chill up to 24 hours. Reheat as directed.

TO FREEZE UP TO 3 MONTHS: Place brisket slices and strained sauce evenly into large zip-top freezer bags; freeze. Thaw in refrigerator overnight. Place brisket and sauce in a 13- x 9-inch bak­ ing dish. Reheat as directed.

TO REHEAT: Let stand at room tempera­ture 30 minutes. Bake, covered, at 3250 for 45 minutes or until hot.

Technorati Tags: cooking, Recipes