BAYRISCHER SAUERBRATEN (BAVARIAN SAUERBRATEN)

Bayrischer Sauerbraten (Bavarian Sauerbraten) image

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

Ingredients

1 (2 pound) boneless beef brisket
1 onion, thinly sliced
1 lemon, zested
2 whole cloves
1 bay leaf
2 cups red wine vinegar
2 cups water
1 (1 pound) package bacon
1 pinch salt and ground black pepper to taste
1 carrot, thinly sliced
¼ cup chopped fresh parsley, or to taste
½ cup beef stock, or as needed

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