2 lb. beef brisket
2 med. onions, sliced
1 bay leaf
1 (27 oz.) can sauerkraut
1 med. potato, peeled & grated (1 c.)
1 tsp. caraway seed

Trim off excess fat from meat. Place fat side down in skillet. Brown on both sides. Add onion 1/2 cup water, bay leaf, 1 teaspoon salt; cover and simmer 1 1/2 hours. Drain sauerkraut. Add to meat with potato and caraway. Simmer covered until meat is tender, about 30 minutes. Remove bay leaf and serve. Makes 6-8 servings.