Keto Sauerbraten
A keto twist on the classic German pot roast. Marinated in vinegar and spices for a tender and flavorful dish.
Ingredients
- ●1 (1.5-2 pounds) Flank Steakpreferably grass-fed
- ●1 cup Vinegar (Apple Cider or White)
- ●1 cup Water
- ●1/2 cup Brown Sugar
- ●1 large Onion, thinly sliced
- ●2 cloves Garlic, minced
- ●1 tsp Black Pepper
- ●1 tsp Salt
- ●2 Bay Leaves
- ●1 tsp Allspice
Instructions
- 1
In a large bowl, whisk together vinegar, water, brown sugar, onion, garlic, black pepper, salt, bay leaves, and allspice.
- 2
Add the flank steak to the marinade, turning to coat evenly.
- 3
Refrigerate for at least 2 days, flipping the steak every 12 hours.
- 4
Preheat oven to 300°F (150°C).
- 5
Remove the steak from the marinade, letting any excess liquid drip off.
- 6
Sear the steak in a hot skillet over medium-high heat for 2-3 minutes per side.
- 7
Transfer the steak to a baking dish and cover with aluminum foil.
- 8
Bake for 2-3 hours, or until the steak reaches your desired level of tenderness.
- 9
Let the steak rest for 10-15 minutes before slicing and serving.
- 10
Serve with your choice of sides, such as a keto-friendly vegetable or a salad.
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