Serves: 4

Ingredients

• 1.5 kg piece of beef brisket, whole
• 2 tbsp. (30ml) vegetable oil
• 3 large carrots, cut into large chunks
• 2 onions, halved
• 2 celery stalks, cut into large chunks
• 1 whole head garlic, cut in ½
• 2 cups (500ml) apple juice
• 1-825 ml can whole tomatoes, hand-crushed
• 2 cups (500ml) beef stock
• 2 bay leaves
• ¼ bunch fresh thyme, leaves only
• 4 sprigs fresh rosemary, leaves only
• 8 slices rye bread, lightly toasted
• 1 cup (250ml) prepared sauerkraut
• 200g Swiss cheese, sliced
• ¼ cup (65ml) Russian dressing

Directions

• Preheat oven to 325 degrees Fahrenheit.
• Heat vegetable oil in large Dutch oven over medium high heat, season the brisket generously with salt and pepper, and sear the brisket on both sides until nice and browned.
• Remove the brisket and add the carrots, onions, celery and garlic and cook for 5-7 minutes until the vegetables begin to brown.
• Add the apple juice, tomatoes, stock, bay leaves, thyme and rosemary and return the brisket to the pot.
• Cover the pot and roast in the oven for 3 hours until the brisket is fork tender.
• Remove the brisket to a cutting board and let the brisket rest for 15-20 minutes, then slice thinly against the grain.
• To assemble the sandwiches, top the rye with the Russian dressing, the sauerkraut, the brisket slices and the sauerkraut and serve warm.

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