1 can (16 oz.) stewed tomatoes
1 can (15 oz.) applesauce
1 can (16 oz.) sauerkraut
3 tbsp. brown sugar
3 lbs. beef brisket

Empty cans into a large stewing pot and stir the tomatoes, applesauce, and sauerkraut together. Lay brisket on top. Bring to a boil, cover tightly, turn heat down and simmer at least 2 1/2 hours, turning every 40 minutes. When slightly tender to a fork test, remove brisket and slice it. Lay the slices back on the sauce, cover, and simmer another 30 minutes.

This recipe may be doubled by using 2 briskets, but do not increase the sauce amount.