Tie into compact shape:

3 lb. beef brisket or other boneless stewing beef (i.e. bottom round)

Melt in Dutch oven:

3 tbsp. fat or Crisco

Add and brown lightly:

1/4 c. chopped onions

Add meat and place over it:

2 lbs. sauerkraut (2 - 32 oz. jars)
1 lg. apple, cored & quartered
2 c. beef stock (College Inn)
Season with salt & pepper
1 tsp. caraway seed

Simmer the meat, covered, about 2 1/2 hours or until tender. Serve with boiled or mashed potatoes. Delicious.