Sauerbraten, Karl Ratzsch'S Old World Restaurant St

Name: Sauerbraten, Karl Ratzsch'S Old World Restaurant Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4 lb) boneless beef rump roast; 4 cups water; 2 cups red wine vinegar; 2 tablespoons sugar; 1/2 cup onion, finely chopped; 3/4 cup celery, finely chopped; 1/4 teaspoon salt; 1/4 teaspoon ground pepper; 1 teaspoon pickling spices; 2 tablespoons vegetable shortening; 24 crushed gingersnaps (1 1/2 cups crumbs)

Servings: persons

1
Trim meat of all but a thin layer of fat; place in a glass bowl.
2
Add water, vinegar, sugar, onions, celery, salt, pepper and pickling spices to bowl; stir to mix.
3
Cover with plastic wrap; refrigerate 3 to 5 days, turning meat each day.
4
(The flavor is more intense with each day that passes).
5
Remove meat from marinade; reserve marinade; pat meat dry with paper toweling.
6
Heat shortening in dutch oven.
7
Brown meat on all sides.
8
Remove fat from pan.
9
Pour marinade over meat.
10
Roast uncovered at 350 degrees for 30 minutes.
11
Cover; continue roasting 2 1/2- 3 hours, or until meat is tender.
12
Remove meat to platter.
13
Strain marinade; remove fat and return marinade to pan.
14
Stir in gingersnap crumbs.
15
Heat until thickened; strain again.
16
Slice meat and serve with gravy.

612

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (4 lb) boneless beef rump roast, 4 cups water, 2 cups red wine vinegar, 2 tablespoons sugar, and more.

Yes, Sauerbraten, Karl Ratzsch'S Old World Restaurant Style falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sauerbraten, Karl Ratzsch'S Old World Restaurant Style

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions