Bayrischer Sauerbraten (Bavarian Sauerbraten)

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.

Active Time
30 mins
Total Time
0 mins
Yield
1 2-pound brisket

How to Make It

1. Step
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.
2. Step
Remove brisket from marinade, reserving marinade. Wrap brisket in overlapping bacon strips to cover completely; season with salt and pepper.
3. Step
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.

Ingredients

  • 1 (2 pound) boneless beef brisket
  • 1 onion, thinly sliced
  • 1 lemon, zested
  • 2 eaches 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

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