Bayrischer Sauerbraten (Bavarian Sauerbraten)
Serves: 4
Mohammad Wiegand
1 January 1970
Based on User reviews:
57
Spice
50
Sweetness
56
Sourness
34
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
910 g
Beef Brisket (boneless)1
Bay Leaf2 cups
Vinegar (or as needed)2 cups
Water (or as needed)450 g
Bacon (package)1 pinch
SaltDirections:
1
Place brisket on a work surface and pound firmly with the textured side of a meat mallet to break down the fibers
2
Place brisket, onion, lemon zest, cloves and bay leaf in a bowl
3
Pour vinegar and water over brisket
4
Cover and refrigerate, turning in the marinade daily, for 3 days
5
Remove brisket from marinade, reserving marinade
6
Wrap brisket in overlapping bacon strips to cover completely; season with salt and pepper
7
Heat a large skillet over medium heat; cook wrapped brisket until bacon is browned, about 5 minutes per side
8
Pour marinade into pan to cover half of the brisket; sprinkle carrot and parsley on top
9
Cover skillet and reduce heat to low
10
Cook brisket, turning occasionally and adding beef stock as liquid evaporates, until very tender, 2 to 3 hours
11
Slice brisket and arrange on a warm serving platter