Bayrischer Sauerbraten (Bavarian Sauerbraten)

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

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.

boneless beef brisket, onion, lemon, cloves, bay leaf, red wine vinegar, water, bacon, salt, carrot, fresh parsley, beef stock

Taken from www.allrecipes.com/recipe/246445/bayrischer-sauerbraten-bavarian-sauerbraten/ (may not work)