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Traditional Oktoberfest dinner to be served with red cabbage and Spätzle"


1 4lb rump roast
2 onions sliced
1 carrot chopped
1 stalk celery chopped
1 16oz bottle red wine vinegar
3 T sugar
2 t salt
1/2 t pepper
2 bay leaves
4 peppercorns
4 whole cloves
2 T vegetable oil
1/3 Cup unsalted butter
1/3 Cup flour


Two days before serving: in a large glass bowl combine onions, celery, vinegar, sugar, salt and pepper and two cups water. Place bay leaves, peppercorns and cloves into garni bag and submerge in liquid. Add meat and refrigerate covered for two days turning twice per day. About four and a half hours before serving: Heat oil over high heat in Dutch oven, remove roast from liquid and pat dry, brown on all sides. Temporarily remove roast and add enough of the liquid to deglaze the pan scrapping up bits of fond. Place roast back into Dutch oven with the remaining liquid and garni bag. Heat to boiling, cover and reduce heat and simmer for 3 hours. Over medium heat in a small saucepan melt butter, stir in flour until smooth. Stir into simmering meat, re-cover and cook for another hour or until tender.

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Nutritional Information
Per Serving

no nutrition information available

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