Brisket with Tomatoes and Sauerkraut

*5 Ing. or Fewer *Quick to Prep *Gluten-Free–Optional
Makes 6–8 servings
Prep. Time: 15 minutes Cooking Time: 4–7 hours Ideal slow-cooker size: 5-qt.
Needed at Time of Preparation:
15½-oz. can stewed tomatoes, cut up and undrained
8-oz. can sauerkraut, undrained *make sure yours is gluten-free to keep this recipe gluten-free
1 cup applesauce
2 Tbsp. brown sugar
2½–3½-lb. beef brisket
Preparation instructions:

  1. Place all ingredients into a gallon-sized freezer bag and smoosh around.
  2. Remove as much air as possible and seal bag.
  3. Label the bag with the information below, then freeze.
    TIP: If 6–8 servings are just too much for you, either split the recipe between 2 freezer bags or make it all and freeze the leftovers.
    Information for Freezer Bag:
    Makes 6–8 servings
    Cooking Time: 4–7 hours Ideal slow-cooker size: 5-qt.
    Needed at Time of Cooking/Serving:
    2 Tbsp. cold water
    2 Tbsp. cornstarch
    sprigs of fresh parsley


  1. Thaw bag completely for 24–48 hours or more.
  2. Grease interior of slow-cooker crock.
  3. Empty contents of freezer bag into the crock.
  4. Cover. Cook on Low 6–7 hours, or on High 4–5 hours, or until instant-read meat thermometer registers 140–145°F when stuck in the center of the meat.
  5. Uncover and lift brisket onto cutting board using sturdy tongs or 2 metal spatulas. Cover to keep warm. Let stand 15 minutes.
  6. Meanwhile, turn cooker to High. Combine cold water and cornstarch until smooth. Stir into sauce in the crock. Continue stirring until sauce thickens and bubbles.
  7. Cut brisket into chunks or slices. Spoon some of the sauce over the meat. Serve remaining sauce as gravy.
  8. Just before serving, garnish the meat with parsley.

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