WHAT WOULD THE TRADITIONAL OCHSENBRATEREI BE WITHOUT OXEN?
Already an Attraction 131 Years Ago ...
The feat of roasting an entire ox on a spit turned the Ochsenbraterei into a real attraction during its first years
at the German Oktoberfest. Johann Rössler, the butcher who started the tradition, used a special roasting machine of his
own design for many years. It was quite a spectacle, creating an enormous racket and belching clouds of smoke. The
machine consisted of two main parts: a "locomobile" mounted on four iron wheels, and a rotisserie with a revolving
spit, an enclosure and a smokestack.
... and Still a Mouthwatering Treat Today for Best Oktoberfest Food.
Today the ox is roasted on a modern revolving spit, but it tastes just as good as ever. The special thing about ox
meat: while the animal is growing, intramuscular fat accumulates, which makes it taste much better - the meat stays
juicy and tender while roasting. The Ochsenbraterei's professional cooks are especially skillful at turning ox meat
into a real delight for the palate. A glance at the menu reveals that - in contrast to the old days, when a simple
slab of roast ox was the standard fare - ox meat is now served in many inventively delicious ways and combinations – best Oktoberfest food.