- 1 pound beef rump roast
- 3/4 cup red wine vinegar
- 1 .2 cup water
- 1 tablespoon salt
- 2 tablespoons pickling spice
- 1/4 cup unpacked light brown sugar
- Reserved stock from roast
- 3 cups water
- 9 crushed ginger snap cookies
- 3 tablespoons red wine vinegar
- 1 cup sugar
- 1/4 cup sour cream, room temperature
- 1/4 cup golden raisins
- 1 head red cabbage, shredded
- 1 cup sugar
- 1 tablespoon chicken base
- 1 cup applesauce
- 1/2 cup red wine vinegar
- 1 cup apples, peeled, cored and sliced
- 4 large eggs
- 6 ounces whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- 12 ounces all-purpose flour
- 2 ounces unsalted butter
On the day of cooking, preheat the oven to 350 degrees F.
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.
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.
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.
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.
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.