- 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
- 1/4 cup chopped fresh parsley, or to taste
- 1/2 cup beef stock, or as needed
- 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.
03/27/2018
recipepes.com
Bayrischer Sauerbraten (Bavarian Sauerbraten), recipe
PT15M
PT1H
5
455 calories
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