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While growing up, she traveled by boat to spend summers with family back in Deutschland.Īfter high school graduation in 1955, she traveled across the Atlantic once again by boat to spend the summer visiting family in Germany and touring Europe with her twin sister and their best friend, Joyce. My mother was a twin and the daughter of German immigrants who settled in Chicago, Illinois, and later the nearby suburbs. Remembering My Mother & Her Love Of Travel Here she is at my parents’ Oktoberfest celebration. She was fun!Īnd she was an excellent cook, as you’ll come to learn soon. My mother even owned her own business in the mid-’60s a beauty salon. She fought a tough battle with breast cancer and was persistent and optimistic to her end.įortunately, she had a wonderful life filled with loving family and friends, fantastic parties, delicious food, and amazing travel adventures. My mom and I in Alaska on Holland America Cruise. When she passed, a hole was left in my heart. I recently lost my 82-year old mother, Marje, who was a truly inspirational woman.

My mother’s German sauerbraten recipe has allowed me to do all of the above on many occasions, which is why I’m excited to share this magical dish with you right now. Note that this post sharing an authentic German sauerbraten recipe contains affiliate links.Īuthentic sauerbraten, Germany’s national dish, is a particularly special meal that truly reminds me of food’s power to comfort.įood also has the ability to connect you to your heritage, remember loved ones who are gone, celebrate family traditions, and spend valuable time with people you love - the latter of which is the main ingredient to a happy life, at least in my opinion. The recipe for potato dumplings following this recipe is wrong- use russet potatoes well dried after boiling, no leavening at all and as little flour to create tender dumplings that hold together.By Laura Rice, Epicure & Culture Contributor. He also used juniper berries in the marinade. My grandfather would have used lebkuchen instead of gingersnaps. For the gravy, add 1 cup gingersnaps to 3 cups cooking liquid. Brown the roast in oil, then add the strained marinade. Remember saurbraten was a way to preserve and tenderise beef. You can add additional pickling spice if desired. Spices for the marinade are 1 sliced onion,10 peppercorns, 2 bay leaves, 3 cloves, grated ginger, stick of cinnamon and one lemon, sliced. The spices are not McCormick- although a wonderful Baltimore company, they didn't complete the spice base. Our marinade( which should be for 3 days minimum) calls for 2 cups red wine vinegar ( I don't think the type of vinegar is a problem) and 2 cups water. I think the problem with this recipe is the undiluted vinegar. Like many other reviewers, I'm a descendent of the old Baltimore german community, which was comprised mainly of southern Germans.

After the time is up, shred the meat a bit with a fork or break it into pieces.During the last 1/2 hour of cooking time: Skim off any visible fat that may have risen to the top then add the gingersnaps and turn the heat to high.They should sink, then rise to the surface when cooked through. They should be able to hold their shape but not be too floury. Stir in the baking powder and add the flour in 1/2 cup increments until the it resembles a dough and the mixture holds its shape when molded (roughly 3 cups). In a large bowl, combine the cooled mashed potatoes and salt and the egg. Bring a large pot of water to a rolling boil. During the last hour or so of cooking time: Start to make the dumplings.Add the meat into the slow cooker and turn on low for 6 hours. In a large skillet, quickly brown all sides of the meat in the canola oil. The next day: Remove the meat and pour the marinade in the slow cooker.The day before is also a good time to make the gingersnaps if, like me, you are using homemade. Place the roast in a nonreactive container (or large ziplock bag) and marinate overnight. Stir together all of the marinade ingredients in a nonreactive bowl. WARNING: This part has to be done the day before you want to serve.