Ratzsch's sauerbraten wins sweet praise

From the Journal Sentinel

Last Updated: December 28, 2000

Karl Ratzsch's Sauerbraten

Photo/Dale Guldan Chef John Poulos presents a sauerbraten entree at Karl Ratzsch's restaurant, 320 E. Mason St.

4 pounds beef (rump, chuck or sirloin)
2 tablespoons salt (divided)
1 cup red wine vinegar
1 cup white wine vinegar
2 cups cold water
1 onion, sliced
1 rib celery, cut coarsely
1/4 cup mixed pickling spice
1 clove garlic, crushed
2 tablespoons drippings or lard
6 to 8 gingersnap cookies, softened in a little water
2 tablespoons sugar
Equal parts of flour and water to thicken

Rub meat with 1 tablespoon salt and place it in crockpot or deep container (not aluminum). Combine vinegars, water, onion, celery, pickling spice and garlic. Pour over meat and marinate in cool place for 48 hours, turning twice daily.

Preheat oven to 400 degrees.

To roast, remove meat from crock. Heat drippings in roasting pan and sear meat on all sides. Pour marinade over meat and cover. Roast, covered, in preheated oven 20 to 30 minutes per pound, basting occasionally. Remove cover during last 20 minutes of roasting time and baste again.

Remove meat to warm platter and strain marinade into heavy kettle. Bring to boil and simmer. Add softened gingersnaps, 2 tablespoons sugar and remaining 1 tablespoon salt. Thicken to desired consistency with roux. Adjust seasonings and sugar. Slice across the grain and serve with gravy. Good with potato dumplings, buttered noodles or stewed prunes. Makes 8 to 10 servings.

Photo/Rick Wood A potato dumpling accompanies a German entree at Karl Ratzsch's Restaurant.

Lori Horst, Brown Deer, requested the recipe for potato dumplings served at Karl Ratzsch's Restaurant, 320 E. Mason St.

She wrote: "Everything I have tried at Karl Ratzsch's has been wonderful. I especially like their potato dumplings."

Tom Andera, general manager, sent the recipe.

Karl Ratzsch's Potato Dumplings

Bring large pot of water to boil on stove.

Meanwhile, combine potatoes with milk, bacon grease, bacon, onion, nutmeg, chicken base, pepper, eggs, cracker meal and flour until mixture is smooth. Fold in croutons. Break off a piece of dumpling dough and test in boiling water to make sure it holds together. Form mixture into dumplings about the size of a medium potato and cook in boiling water 10 to 15 minutes, or until done. Makes 15 dumplings.

Chris S., Milwaukee, requested the recipe for the corned beef and cabbage from Karl Ratzsch's, 320 E. Mason St."

She wrote: "I had the best corned beef and cabbage at a German restaurant, of all places - Karl Ratzsch's. I would love it if the Journal Sentinel could print the recipe."

Lisa Juckem, Milwaukee, requested the restaurant's recipe for chili. She wrote: "I really enjoy chili and this is by far the best chili I have ever tasted."

John Poulos, executive chef, sent the recipes.

He noted that the chili recipe is for "One Alarm Chili." "For each additional alarm, add a tablespoon hot chili powder," he said.

Ratzsch's corned beef and cabbage a lucky find

Karl Ratzsch's Corned Beef and Cabbage

In 2 1/2-gallon stockpot, cover brisket with water, garlic, pickling spice, celery, carrots, 1/2 the onion and beef base. Bring to boil, then simmer, covered, until tender, 4 to 6 hours.

About an hour before brisket is done, prepare cabbage.

When brisket is done, remove from pot and trim any excess fat. Set into 13-by-9-inch pan.

Discard most of liquid from cooking pot, reserving 1 cup strained liquid. Add a few ice cubes to the liquid to coagulate fat. When fat forms on broth, remove and discard. Set broth aside to use later.

Rub beef with a little brown sugar and set under broiler for 2 to 3 minutes. Remove from broiler, slice, top with marinade and serve with cabbage. This dish is also good served with boiled red potatoes and cooked carrots. Makes about 7 servings.

Preheat oven to 375 degrees.

In medium-size casserole, combine cabbage, onion, water, caraway seed, salt, pepper and butter. Cover with foil and bake in preheated oven until tender, about 45 minutes. Remove and set into drainer. Let drain 1 to 2 minutes.

Karl Ratzsch's Chili

3 dried chili peppers, crumbled
2 cups water
2 pounds chili cut beef (coarsely ground beef, see note)
1 pound ground lamb or venison
2 cups chopped onion
1/8 cup minced garlic
1 can (28 ounces) stewed tomatoes
1/2 can beer
3/4 teaspoon black pepper
1/4 cup mild chili powder
1/8 cup ground cumin
1 tablespoons packed brown sugar
1/8 teaspoon ground cloves
1/4 teaspoon nutmeg
1/8 cup paprika
2 cups beef broth
1 1/2 tablespoons chicken base
1 1/2 teaspoons oregano
1 cup canned, diced green chiles
1 tablespoon beef base
1 tablespoons apple cider vinegar
1 tablespoons masa harina (corn flour)
Salt and pepper to taste
Minced onion and Cheddar cheese for garnish

Combine chili peppers and water and bring to boil. Discard peppers, reserve water. Set aside.

Brown meat in large, heavy kettle. Add onion and garlic, stewed tomato, beer, black pepper, chili powder and pepper water. Add cumin, brown sugar, cloves, nutmeg, paprika, broth, chicken base, oregano, green chiles, beef base and vinegar.

Simmer on low heat 30 minutes. Add corn flour and simmer 10 minutes. Add salt and pepper to taste. Garnish with minced onion and Cheddar cheese. Makes 7 to 10 servings.

Note: Beef can be coarsely ground at most butcher shops. You can also serve pinto or red chili beans that have been cooked in minced ham and chili sauce on the side if desired. This recipe is for "One-Alarm Chili." For hotter chili, add more chili powder a tablespoon at a time.

German Lentil Soup a thick, smoky pleasure

She wrote: "It was thick and smoky flavored with pieces of ham and carrot and served with homemade croutons on top."

John Poulos, executive chef, sent the recipe.

Karl Ratzsch's German Lentil Soup

1 package (16 ounces) dried lentils
3 quarts ham stock
1 bay leaf
1/2 teaspoon Worcestershire sauce
1/4 teaspoon granulated garlic
1/4 teaspoon ground nutmeg
4 drops hot pepper sauce
1/4 teaspoon ground caraway
1/2 teaspoon celery salt
1/4 teaspoon freshly ground black pepper
1 cup chopped carrots
1 cup chopped celery
1 cup chopped yellow onion
2 tablespoons bacon grease
2 tablespoons flour
1 tablespoon freshly minced parsley
1/2 pound ham, diced
Croutons for garnish

Pick over lentils, removing any grit. Place in stockpot; add stock, bay leaf, Worcestershire sauce, garlic, nutmeg, hot pepper sauce, caraway and celery salt. Bring to boil over high heat; reduce heat and simmer 30 minutes. Add water as needed, up to 2 quarts, to retain soupy texture.

Stir in carrots, celery and onion and cook 10 minutes more.

Meanwhile, in separate saucepan, combine bacon grease and flour. Heat over medium heat, stirring constantly until just browned, to make roux. Add roux to soup, little by little, until soup has consistency of gravy. Add parsley and ham, simmer 5 minutes more to heat through. Serve hot, garnished with croutons. Makes 12 servings.

Note: Chicken stock can be substituted for ham stock, though the flavor of the soup will be a little different.

Beef vegetable soup stirs fond memories