Great hot lunch or early supper anytime!
I get my Deli to thick slice Corn Beef about 2 pounds. One 20-ounce can sauerkraut, 1 teaspoon onion salt, one teaspoon black pepper, 1/4 cup light brown sugar, 2 tablespoons butter, one teaspoon caraway seeds, one teaspoon celery seeds.
In a large saucepan (with a lid) or dutch oven (with a lid) add sauerkraut and natural juices and brown sugar and stir to mix (burner should be on medium heat). Cook for 15 minutes covered, add onion salt, black pepper, caraway seeds, celery seeds and stir to mix, cover and set heat on low.
In a saute pan add butter once melted warm corn beef for 5 minutes and then add into sauerkraut pot and cook additional 5-7 minutes.
Plate and serve. We love this with mashed potatoes and glazed honey carrots. Serve with your favorite sides.
Cheryl “Cheffie Cooks” Wiser.
The Wiser Cook.