Riesen Rouladen mit Spargel SC Dinner

Join us, this Wednesday evening at 6:30 PM for a special Stein Dinner featuring New Braunfels, Texas-Style Riesen Rinder Rouladen mit weissem Spargel! This week’s dish has a story as flavorful as the meal itself—while waiting in line at the bank, Juergen stumbled upon a cookbook titled Cooking Texas Style. One recipe for a rolled roast caught his eye, and he knew instantly it had to be shared with our guests. “The recipe originated in our grandfathers butcher’s shop in New Braunfels. Of course, in those times, if you went in and asked for a rolled roast. he would not only cut the special piece of meat you needed, but would stuff it, roll it, tie it, and even tell you how to roast it if you wanted to know. If you do have such butcher, you should ask for a boned and trimmed “short plate,” which is the rib section toward the back from the shoulder of the brisket. A 15- count rib section, when boned and well trimmed, will yield about 19-12 pounds of raw weight or 8-10 pounds cooked weight, approximately 16-20 servings.” Inspired by that moment, we’ve brought this hearty, homespun dish to life with the help of our own meat cutter, Gary Hirsch owner of Hirsch’s Meats, and our kitchen crew; who worked together with old-world care and craftsmanship to prepare it the traditional way. We’re proud to serve food that’s made with real hands, real time, and real heart—don’t miss out on this warm and savory tribute to Texas-German fusion paired with classic seasonal vegetables and two half liters of Bier!