Ingredients Jump to Instructions ↓

  1. 1 pound beef rump roast

  2. 3/4 cup red wine vinegar

  3. 1 1/5 cup water

  4. 1 tablespoon salt

  5. 2 tablespoons pickling spice

  6. 1/4 cup unpacked light brown sugar

  7. Reserved stock from roast

  8. 3 cups water

  9. 9 crushed ginger snap cookies

  10. 3 tablespoons red wine vinegar

  11. 1/4 cup sour cream , room temperature

  12. 1/4 cup golden raisins

  13. 1 head red cabbage , shredded

  14. 1 cup sugar

  15. 1 tablespoon chicken base

  16. 1 cup applesauce

  17. 1/2 cup red wine vinegar

  18. 1 cup apples, peeled, cored and sliced

  19. 4 large eggs

  20. 6 ounces whole milk

  21. 1/2 teaspoon salt

  22. 1/4 teaspoon ground black pepper

  23. 1/4 teaspoon ground nutmeg

  24. 12 ounces all-purpose flour

  25. 2 ounces unsalted butter

Instructions Jump to Ingredients ↑

  1. To make the rheinischer sauerbraten : Combine the roast, vinegar, salt, and spices in a covered container for 3 days in the refrigerator.

  2. On the day of cooking, preheat the oven to 350 degrees F.

  3. Place the beef in a cake pan and sprinkle the brown sugar over the top. Cook the roast in the oven for 45 minutes. Strain and reserve the juices from pan, called stock , and set the roast aside until ready to serve.

  4. To make the ginger snap sauce: In a 2-quart saucepot on low heat, add the reserved stock, water, cookies, vinegar and sugar. Bring the mixture to a boil, while stirring constantly. Once the liquid has come to a boil and thickened, remove it from the heat. In a medium mixing bowl add the sour cream. Slowly add 1 cup of the sauce while whisking rapidly. Whisk until it is smooth. Incorporate the sour cream mixture back into the saucepot with the sauce. Add the raisins and stir in. Reserve warm until ready to serve.

  5. To make the red cabbage: In a large saucepot on low-medium heat, mix all the ingredients together. Stir the mixture constantly and reduce by 1/2. Reserve until ready to serve.

  6. To make the spaetzle : In a large stockpot on medium-high heat, fill with water 3/4 of the way up the side and bring to a boil. In a large mixing bowl, combine all the ingredients except the butter. Whisk the ingredients together until the mixture is smooth and sticky. Using a ricer or large-holed colander , push the mixture through the holes and let drop directly into the pot of boiling water. Allow the spaetzles to cook for 5 minutes. Remove the spaetzles from the water with a long mesh spoon or spider. Rinse off the spaetzles with cold water. In a large frying pan on medium heat with the butter, saute the cooked and cooled spaetzles until golden brown in color. Keep warm until ready to serve.

  7. To assemble: Slice 5 thin slices of the rheinischer sauerbraten per person. Fan the pieces on one side of the plate. Top the sauerbraten with the ginger snap sauce. Place a portion of the red cabbage next to the sauerbraten. Place the spaetzles next to the cabbage and sauerbraten. You may also top the spaetzles with toasted bread crumbs . Serve.


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