Sauerbraten Recipe

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Nutrition per serving    (USDA % daily values)
CAL
983
FAT
196%
CHOL
138%
SOD
127%

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Ingredients for 6 servings

Spaetzle, for serving (see page 152)

Sour cream, for serving (optional)

1 teaspoon black peppercorns

1 cup red wine vinegar

2 medium carrots, cut into 1-inch chunks

Freshly ground pepper

1 cup dry red wine

2 tablespoons extra-virgin olive oil

2 tablespoons all-purpose flour

5 cloves garlic; 3 crushed, 2 chopped

3 cups low-sodium beef broth

2 tablespoons crushed gingersnap cookies

1 3-to-4-pound boneless beef top chuck roast

10 sprigs fresh thyme, plus 1 tablespoon chopped leaves

1/2 teaspoon whole cloves

1 teaspoon juniper berries (available in the spice aisle)

2 large onions, cut into large chunks

Chopped fresh parsley, for garnish

Kosher salt

2 bay leaves

2 stalks celery, cut into 1-inch chunks

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