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Sweet & Sour Brisket w/Sauerkraut

1/2 teaspoon of garlic salt
1/4 teaspoon of pepper
one 3 to 4 pound beef brisket
1 cup of water
one 12 ounce bottle of chili sauce
one 10 ounce jar of apricot preserved
two 16 ounce cans of chopped sauerkraut, drained
Celery leaves, optional

Rub garlic salt, and pepper over surface of brisket. Place in a large Dutch oven; add water. Bring to a boil; reduce heat. Cover and simmer 30 minutes.
Combine chili sauce and preserves; pour over brisket. Cover and simmer 1 hour and 15 minutes. Add sauerkraut; cover and cook 15 minutes.
Transfer brisket to a warm serving platter; cut diagonally across the grain into thin slices. Spoon sauerkraut mixture around brisket. Garnish with celery leaves, if desired. Yield: about 10 servings

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