Bayrischer Sauerbraten (Bavarian Sauerbraten) Tarifi

Malzemeler

• 1 (2 pound) boneless beef brisket, 1 onion, thinly sliced, 1 lemon, zested, 2 whole cloves, 1 bay leaf, 2 cups vinegar, or as needed, 2 cups water, or as needed, 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

Hazırlanışı

1. * 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. Pour vinegar and water over brisket. Cover and refrigerate, turning in the marinade daily, for 3 days. * 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.

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