Sauerbraten Karl Ratzsch's Old World Restaurant Style
Experience the timeless elegance of "Sauerbraten Karl Ratzsch's Old World Restaurant Style," a dish that captures the heart of German comfort cuisine. This traditional recipe features a tender, marinated beef roast infused with robust flavors from red wine vinegar, dry red wine, and aromatic spices such as bay leaves, cloves, and peppercorns. After a rich, multi-day marinade, the beef is slow-braised to perfection in a velvety sauce thickened with crushed gingersnap cookies, creating an irresistible balance of tangy and sweet notes. This savory-sweet classic is perfect for an impressive family dinner or special occasion, especially when paired with authentic sides like spaetzle and red cabbage. Bring the essence of Old World fine dining to your kitchen with this show-stopping dish!
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Ingredients
- 4 pounds boneless beef roast (chuck or rump)
- 2 cups red wine vinegar
- 2 cups water
- 1 cup dry red wine
- 1 yellow onion, sliced
- 1 carrot, sliced
- 1 celery stalk, sliced
- 2 bay leaves
- 4 whole cloves
- 8 black peppercorns
- 2 tablespoons sugar
- 1 teaspoon salt
- 3 tablespoons all-purpose flour
- 2 tablespoons butter
- 8 gingersnap cookies, crushed
- 2 cups beef stock
- 2 tablespoons canola oil
Directions
Step 1
In a large saucepan, combine the red wine vinegar, water, and dry red wine. Add the sliced onion, carrot, celery, bay leaves, cloves, black peppercorns, sugar, and salt. Bring to a simmer and cook for 5 minutes. Allow the marinade to cool completely.
Step 2
Place the beef roast in a large non-reactive container (ceramic or glass). Pour the cooled marinade over the beef, ensuring it is completely submerged. Cover and refrigerate for 2 to 3 days, turning the meat once or twice per day to ensure even marination.
Step 3
After marinating, remove the beef from the liquid and pat dry with paper towels. Reserve the marinade by straining it through a fine mesh sieve and discarding the solids.
Step 4
Preheat a large Dutch oven or heavy pot over medium-high heat. Add the canola oil and sear the beef roast on all sides until browned (approximately 3 to 4 minutes per side).
Step 5
Once seared, remove the beef from the pot and set aside. Reduce the heat to medium and add the butter. Stir in the flour, whisking constantly to make a roux. Cook for 2 to 3 minutes until the roux is golden and fragrant.
Step 6
Gradually add 2 cups of the reserved marinade and 2 cups of beef stock to the pot, whisking to combine with the roux. Return the seared beef to the pot, ensuring it is mostly submerged in the liquid.
Step 7
Bring the mixture to a simmer, then cover the pot and transfer to a preheated 325°F (163°C) oven. Braise for 2.5 to 3 hours, or until the beef is fork-tender.
Step 8
Remove the beef from the pot and let it rest for 10 minutes. Meanwhile, stir the crushed gingersnap cookies into the sauce in the pot. Simmer on the stovetop for 10 minutes until the sauce thickens and balances the tangy-sweet flavor.
Step 9
Slice the beef roast and serve with the rich gingersnap gravy. Accompany with traditional sides like red cabbage and spaetzle, if desired.
Nutrition Facts
| Serving size | (4126.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6615.6 |
| Total Fat 413.3g | 0% |
| Saturated Fat 150.6g | 0% |
| Polyunsaturated Fat 7.8g | |
| Cholesterol 1426.6mg | 0% |
| Sodium 6366.5mg | 0% |
| Total Carbohydrate 245.7g | 0% |
| Dietary Fiber 17.4g | 0% |
| Total Sugars 116.1g | |
| Protein 420.0g | 0% |
| Vitamin D 4.5IU | 0% |
| Calcium 602.0mg | 0% |
| Iron 56.2mg | 0% |
| Potassium 7759.0mg | 0% |
Source of Calories