German Beef Brisket

1 3-4 lb beef brisket

Shortening ir drippings -- if 1 c Water

1 md Onion -- quartered

2 ts Salt

1/4 ts Pepper

1 t Caraway seeds

2 tb Vinegar

2 Bay leaves

2 tb Brown sugar

1 lg Raw potato -- grated

1 cn Sauerkraut (1 lb 13-oz)

Recipe by: Southern Living Inflation Cookbook - 1973 Brown meat slowly in own fat or shortening. Pour off fat. Add water, onion, salt, pepper, caraway seeds, vinegar, and bay leaves. Cover tightly and simmer 3 hrs or until tender, allowing about 1 hr per lb. Remove bay leaves. Add remaining ingredients. Cover