Fall is a favorite time of year for so many, and for good reasons! The leaves are changing color, there’s crispness to the air, apples are in season, and Halloween occurs, just to name a few.
October is a particularly festive fall month, with Oktoberfests being held far and wide. Today festival goers enjoy a large array of different foods, music, dancing, games and of course, beer. In Munich, close to a million people showed up to consume 10 million pints of beer, ¾ of a million spit-roasted chickens, and almost a million wurst sausages. While the real Oktoberfest takes place in Munich, Germany, it is also celebrated in the United States! The U.S City vying for the title of the world’s largest Oktoberfest is Cincinnati, Ohio, where close to ¾ of a million people jammed the streets in late September enjoying music and entertainment from seven large stages while oodles of food vendors peddled their wares.
At Mt. Pleasant, our residents will enjoy their own mini-Oktoberfest in the pleasant dining room, where they will also enjoy the company of their fellow residents and interact with the staff who are there to serve them.
Our administrator, Keith Kettler, is quite a culinary artist himself, and has graciously shared his recipe for a favorite German dish, served at many Oktoberfest celebrations.
- 1 1/2 c. vinegar
- 1 1/2 c. water
- 2 bay leaves
- 12 whole cloves
- 1/4 tsp. mace
- 1/4 tsp. pepper
- 1 tbsp. sugar
- 1 1/2 tsp. salt
- 2 lg. onions, sliced
- 1/2 c. salad oil
- 3 to 4 lb. beef roast, heel of round
- 3 tbsp. shortening
- 1/2 c. flour
- 1/2 c. crushed ginger snaps (optional)
- Heat vinegar, water, spices, sugar and salt to boiling. Use large enough bowl, so liquid almost covers the meat. Pour over sliced onions and allow to stand until cool. Stir in oil. Pour marinade over roast. Allow to stand in refrigerator 2 to 4 days, turning meat once a day so it will marinade evenly (use wooden spoons preferably).
- Remove meat from marinade and pat dry. Dredge with half the flour. Brown on all sides in hot shortening in a Dutch oven. Place rack under meat and add all of marinade. Cover meat tightly and simmer or bake in oven 350 degrees for 3 to 4 hours or until meat is fork tender. Remove to hot platter.
- Strain cooled marinade and make a smooth paste with remaining flour and 1/4 cup cold marinade. Stir into liquid. Bring to boil, stirring constantly. Stir in ginger snaps (optional) and heat thoroughly. Season to taste. Serve hot gravy with sauerbraten.