• Active Time 35m
  • Total Time 75h 35m

Makes 10 servings

In the heart of the Over-the-Rhine district of Cincinnati sits Grammer's Restaurant, established in 1872 and in continued operation ever since. It was originally opened up by a German baker. It soon established a reputation for great food and became the home of the German Baker's Singing Society. Don't laugh - the German Baker's Singing Society was very important, and if they sang in your restaurant, you had it made. Grammer's was also a center for important political meetings, and a favorite night spot for famous athletes and musicians. Under the direction of the present owner, Jim Tarbel, Grammer's is better than ever, and still has a culinary core of great German dishes. Example: Sauerbraten with Spaetzle: marinated sweet and sour beef slowly cooked with gingersnaps and served with homemade dumplings.


  • For the Marinade:
  • 2 cups chopped onion
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 1/2 cup chopped red or yellow bell pepper
  • 2 teaspoons chopped fresh thyme
  • 1 lemon, cut and squeezed and dropped into marinade
  • 3 cloves garlic, crushed
  • 2 to 3 parsley stems
  • Pinch of allspice
  • 4 cloves
  • 1/2 teaspoon crushed black peppercorns
  • 6 juniper berries, crushed
  • 3 bay leaves
  • 1 tablespoon sugar
  • Equal parts red or white wine vinegar and water to cover meat and vegetables

  • 3 to 3 1/2 pounds beef top round, brisket or rump roast, tied up
  • 2 tablespoons vegetable oil
  • 1 cup chopped carrot
  • 4 cups sliced onions
  • 1 cup chopped celery
  • Salt
  • 2 bay leaves
  • 4 cloves
  • 4 juniper berries, crushed
  • 2 tablespoons tomato paste
  • Beef stock or water, if needed
  • 1 cup finely ground gingersnaps


Place all the marinade ingredients into a glass bowl, add the meat, cover and refrigerate for 3 to 5 days, turning the meat once each day.

Preheat the oven to 350 degrees F.

Remove the meat from the marinade. Dry with paper towels. Strain the marinade and reserve the liquid. Discard the solids.

Heat the oil in a large ovenproof casserole. Add the meat and brown over medium heat until all surfaces are browned. Remove the meat to a plate.

Add the carrot, onions, celery and a pinch of salt to the casserole pot. Saute over medium heat until the onions are softened and beginning to brown. Add the bay leaves, cloves, and juniper berries and stir. Add the tomato paste and stir for 1 minute.

Put the meat back into the pot and add enough marinade to half cover the meat. Bring to a boil, cover and place in the oven. Cook for 3 to 3 1/2 hours, turning the meat over 3 times, adding stock or water if needed to maintain liquid level. Remove the meat when it is fork tender. Set aside.

Strain the cooking juices. Remove the bay leaves and cloves. Puree the remaining solids in a food processor. Pour everything back into the casserole, heat over medium heat and add the gingersnaps. Season with salt and pepper, to taste. Cook slowly, until the gingersnaps are completely incorporated into the sauce, about 5 minutes. Slice the meat and serve with the sauce.

Recipe reprinted by permission of Doubleday. All rights reserved.

RecID 3819

nutrition information per serving

301 calories; 12g total fat; 78mg cholesterol; 138mg sodium; 14g carbohydrates; 3g fiber; 33g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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