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.


Recipe Summary

30 mins
2 hrs 10 mins
3 days
3 days
1 2-pound brisket


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

323 calories; protein 19.1g 38% DV; carbohydrates 7.2g 2% DV; fat 23.6g 36% DV; cholesterol 67.1mg 22% DV; sodium 495.6mg 20% DV. Full Nutrition

Reviews (1)

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Rating: 5 stars
Many thanks for posting this, Corinna. I started marinating the brisket three days ago and cooked it this morning (Sunday). My only alterations: 1 cup of water instead of 2, one half pound of bacon instead of a full pound, and (not really an alteration) served it to 4 people instead of 8. I did fail to "turn it occasionally", and I'm sorry I did, because it would have helped. Nonetheless, it was delicious. Read More