About this recipe:Sauerbraten is a succulent German pot roast, usually beef. Making sauerbraten yourelf 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.
1 beef roasting joint, de-boned
1 bay leaf
zest of 1 lemon
1 onion, cut into thin slices
vinegar to cover
water to cover
1 packet streaky bacon
1 carrot, cut into thin slices
handful finely chopped parsley
a little hot stock, if needed
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Tenderise the beef well by pounding with a meat tenderiser. Place with a bay leaf, lemon zest, cloves and onion in a bowl. Pour a mixture of half vinegar and half water over the top and leave it in the fridge for 3 days, turning it once a day.
Remove the beef from the marinade, wrap the entire joint with bacon and season with salt and pepper. Lightly fry to brown on all sides, then pour as much of the marinade over it so that the meat is half covered. Then add the carrot and parsley and cover. Steam for 2-3 hours over low heat.
If the marinade reduces too much, add some stock and simmer further until the meat is tender. Turn the meat from time to time. Slice the beef and arrange on a warm plate.