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Bayrischer Sauerbraten (Bavarian Sauerbraten)

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

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  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 g fat; 7.2 g carbohydrates; 19.1 g protein; 67 mg cholesterol; 496 mg sodium. Full nutrition

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