Wiener Braten--vienna Roast Recipe

Braten" and serve them as a border around the platter. When serving,
place these first, then the "Wiener Braten" in the center, then pour
some of the sauce over the whole. There will be plenty sauce to serve
in small sauce cups at the table. Serve with the "Wiener Braten" apple
sauce and stewed prunes or a cranberry sauce.

History of Wiener Braten:

Wiener Braten, also known as Vienna Roast, is a popular dish originating from Austria. It is a traditional comfort food that has been enjoyed for centuries. The name "Wiener Braten" literally translates to "Vienna roast," reflecting its origins in the city of Vienna.

In Austria, the dish is commonly prepared with pork shoulder, but variations may also include beef, veal, or lamb. The recipe has been passed down through generations, often with slight variations based on personal preferences or regional influences.

Fun Facts about Wiener Braten:

1. Traditional Method - The traditional method of preparing Wiener Braten involves marinating the pounded meat in vinegar for twenty-four hours. This not only helps to tenderize the meat but also imparts a tangy flavor.

2. Slow Cooking - Wiener Braten is slow-cooked in a deep pan or kettle with a tight-fitting lid to ensure an airtight environment. This low and slow cooking method allows the meat to become tender and infuses the flavors of the seasonings and vegetables.

3. No Water Added - One unique aspect of the recipe is that no additional water is added during cooking. Instead, the meat is cooked in its own juices along with the added ingredients, resulting in a rich and flavorful sauce.

4. Potato Pancakes as a Border - A traditional accompaniment to Wiener Braten is serving it on a platter surrounded by potato pancakes. These delicious pancakes serve as a tasty border and complement the flavors of the roast.

Recipe for Wiener Braten (Vienna Roast):

Ingredients:
- 2 lbs (900g) pork shoulder, boneless
- 1 cup vinegar
- 2 tbsp fat or goose oil
- Salt and pepper, to taste
- 1 tsp ground ginger
- 1 onion
- 6 cloves
- 1 bay leaf
- 1-2 tomatoes, chopped
- 1 cup soup stock
- Dash of white wine

For Potato Pancakes:
- 4 large potatoes, peeled and grated
- 1 small onion, grated
- 1 egg, beaten
- 1/4 cup all-purpose flour
- Salt and pepper, to taste
- Vegetable oil, for frying

For serving:
- Apple sauce
- Stewed prunes or cranberry sauce

Instructions:

1. Prepare the meat:
- Place the boneless pork shoulder on a cutting board and pound it well with a mallet to tenderize the meat.
- Transfer the meat to a large bowl and pour vinegar over it. Let it marinate for twenty-four hours in the refrigerator.

2. Cooking the meat:
- In a deep pan or kettle, heat the fat or goose oil over medium heat.
- Remove the meat from the vinegar marinade and discard the liquid.
- Lay the meat in the hot oil and sprinkle the upper side with salt, pepper, and ginger.
- Cut the onion in half and stick cloves into one half.
- Add the onion halves with cloves and bay leaf to the pan.

3. Seasoning the meat:
- Flip the meat over and sprinkle the other side with salt, pepper, and ginger.
- Add the chopped tomatoes to the pan and pour the soup stock and white wine over everything.
- Cover the pan tightly with a lid to create an airtight seal.

4. Slow cooking:
- Reduce the heat to low and let the meat stew slowly for three to four hours.
- Occasionally turn the meat to ensure even cooking. Avoid piercing the meat with a fork, as it may cause the juices to escape.
- Throughout the cooking process, the meat will release its own juices, creating a flavorful sauce. No additional water is needed.

5. Prepare the Potato Pancakes:
- In a large bowl, combine the grated potatoes, grated onion, beaten egg, all-purpose flour, salt, and pepper. Mix well to form a batter.
- Heat vegetable oil in a frying pan over medium heat.
- Take a spoonful of the potato batter and flatten it into a pancake shape in the hot oil.
- Fry the pancakes until golden brown on both sides. Repeat the process until all the batter is used.
- Place the potato pancakes on a platter to serve as a border around the Wiener Braten.

6. Serve:
- Arrange the potato pancakes on the platter, creating a border.
- Place the cooked Wiener Braten in the center of the platter.
- Pour some of the sauce from the pan over the meat and potatoes.
- Serve with apple sauce and stewed prunes or cranberry sauce on the side.

Similar Recipe Dishes:

1. Sauerbraten - Sauerbraten is a German pot roast dish that shares similarities with Wiener Braten. It is traditionally made with marinated beef roast, vinegar, and a variety of spices. The meat is slowly cooked and served with a tangy, flavorful sauce.

2. Schweinshaxe - Schweinshaxe, also known as pork knuckle, is a popular Bavarian dish. It involves slow-roasting a pork knuckle until the skin turns crispy and the meat becomes tender. It is often served with sauerkraut and potato dumplings.

3. Goulash - Goulash is a stew traditionally made with beef, onions, and paprika. It is a staple dish in Hungarian cuisine but is also popular in Austria and other Central European countries. Goulash is typically slow-cooked to allow the flavors to develop and is often served with bread or noodles.

These delicious dishes showcase the rich culinary heritage of Central Europe and offer a satisfying and comforting dining experience. Enjoy exploring these recipes and discovering the flavors of the region!