Salzburger Sauerbraten

Name: Salzburger Sauerbraten
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 6 bay leaves; 177 milliliters diced carrots; 237 milliliters diced celery; 2 kilograms chuck roast; 710 milliliters dry red wine; 59 milliliters all-purpose flour; 10 gingersnaps, finely crushed; 1 large onion, sliced; 2 teaspoons salt; 59 milliliters shortening, divided; 1 Tbsp sugar; 12 whole peppercorns

Salzburger Sauerbraten is a dairy free recipe with 8 servings. One serving contains 609 calories, 45g of protein, and 33g of fat. This recipe covers 29% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. It works well as a pretty expensive main course. Head to the store and pick up salt, gingersnaps, onion, and a few other things to make it today. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

Place roast in a very large plastic, glass, or stainless steel container.

Combine wine, onion, celery, carrots, peppercorns, bay leaves, cloves, and salt; mix well, and pour over roast. Cover and refrigerate 5 days, turning roast each day.

Ingredients you will need

Peppercorns

Bay Leaves

Carrot

Celery

Clove

Onion

Salt

Wine

Remove roast from marinade; pat dry. Strain marinade, reserving marinade liquid; set aside. Discard vegetables and spices.

Ingredients you will need

Vegetable

Marinade

Spices

Melt 2 tablespoons shortening in a large Dutch oven; brown roast on all sides.

Ingredients you will need

Shortening

Equipment you will use

Dutch Oven

Add reserved marinade liquid. Bring to a boil. Reduce heat; cover and simmer over low heat 2 hours or until roast is tender.

Ingredients you will need

Marinade

Remove roast to a warm serving platter, reserving pan liquid in Dutch oven.

Equipment you will use

Dutch Oven

Frying Pan

Melt remaining 1/4 cup shortening in a large skillet; add flour and sugar. Cook, stirring constantly, until flour is browned. Gradually add 1 1/2 cups reserved pan liquid, stirring with a wire whisk. Cook over medium heat, stirring constantly, until gravy is thickened and bubbly.

Ingredients you will need

Shortening

All Purpose Flour