BAYRISCHER SAUERBRATEN (BAVARIAN SAUERBRATEN)
Sauerbraten is a succulent German pot roast, usually beef. Making sauerbraten yourself actually just requires some time and patience, as the meat needs to sit in the marinade for 3 days. You can serve it with rice, dumplings or noodles as a side dish.
Provided by Corinna
Categories World Cuisine Recipes European German
Time P3DT2h40m
Yield 8
Number Of Ingredients 12
Steps:
- Place brisket on a work surface and pound firmly with the textured side of a meat mallet to break down the fibers. Place brisket, onion, lemon zest, cloves and bay leaf in a bowl. Mix vinegar and water and pour over brisket. Cover and refrigerate for 3 days, turning in the marinade daily.
- Remove brisket from marinade, reserving marinade. Wrap brisket in overlapping bacon strips to cover completely; season with salt and pepper.
- Heat a large skillet over medium heat; cook wrapped brisket until bacon is browned, about 5 minutes per side. Pour marinade into pan to cover half of the brisket; sprinkle carrot and parsley on top. Cover skillet and reduce heat to low. Cook brisket, turning occasionally and adding beef stock as liquid evaporates, until very tender, 2 to 3 hours. Slice brisket and arrange on a warm serving platter.
Nutrition Facts : Calories 322.5 calories, Carbohydrate 7.2 g, Cholesterol 67.1 mg, Fat 23.6 g, Fiber 0.7 g, Protein 19.1 g, SaturatedFat 8.7 g, Sodium 495.6 mg, Sugar 1.2 g
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