Easiest Way to Make Bavarian Pretzel Recipe

Bayrischer Sauerbraten (Bavarian Sauerbraten)

Spicy brown mustard and 2 tsp.

Recipe Summary 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.

Ingredients | Bavarian Pretzel Recipe

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

Directions

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.

Info | Bavarian Pretzel Recipe

prep: 30 mins cook: 2 hrs 10 mins additional: 3 days total: 3 days Servings: 8 Yield: 1 2-pound brisket

TAG : Bayrischer Sauerbraten (Bavarian Sauerbraten)

World Cuisine Recipes, European, German,