Skip to main content New<> this month
Get the Allrecipes magazine

Bayrischer Sauerbraten (Bavarian Sauerbraten)

Rated as 0 out of 5 Stars
0 made it  |  0 reviews   |  1 photos

"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."
Added to shopping list. Go to shopping list.


3 d 2 h 40 m servings 323
Original recipe yields 8 servings (1 2-pound brisket)


{{model.addEditText}} Print
  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. Mix vinegar and water and pour over brisket. Cover and refrigerate for 3 days, turning in the marinade daily.
  2. Remove brisket from marinade, reserving marinade. Wrap brisket in overlapping bacon strips to cover completely; season with salt and pepper.
  3. 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

Per Serving: 323 calories; 23.6 7.2 19.1 67 496 Full nutrition

Explore more


Read all reviews 0