This sweet and sour pot roast in a German or Austrian mood is the essence of simplicity and a triumph of taste. It assembles easily and produces a fine tasting pot roast. Garlic Mashed Potatoes are getting more and more popular today. Hope you enjoy them, too.

1 brisket of beef, about 4 pounds, trimmed of all fat and sprinkled with salt, pepper and garlic powder

1 jar (1 pound) sweet sour red cabbage
1/2 cup brown sugar
1/4 cup vinegar
1/2 cup dry white wine
1 onion, chopped
1/2 cup yellow raisins
1 apple, peeled, cored and grated
salt and pepper to taste

In a 9xl3-inch roasting pan, place brisket. Combine all the remaining ingredients and pour over the meat. Cover pan tightly with foil and bake in a 350° oven until meat is tender, about 2 to 2 1/2 hours. Remove from the oven and allow to cool and then refrigerate.

Slice meat and return it to the pan with the gravy, from which every trace of fat has been removed. When ready to serve, heat in a 350° oven, covered, for another 30 minutes or until heated through. Serve with Garlic Mashed Potatoes or potato pancakes. Serves 6.

6 medium potatoes, peeled and cut into 1/2-inch thick slices

4 tablespoons butter ,
3 cloves garlic, minced

1/2 cup milk or half and half, or enough to make a creamy consistency
salt and pepper to taste

Cook potatoes in boiling water until tender. Meanwhile, cook the garlic with the butter over low heat until garlic is soft, but not brown. Do not fry the garlic or it will turn bitter. With a potato masher, mash potatoes with butter and garlic. Stir in the milk to the desired consistency and add seasonings. Serves 6.

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