If you do it right, the rump roast should marinate for at least a week. Sauerbraten and spaetzle was a meal often requested by friends and family. Marje’s friends loved her classic German recipes. I grew up in the midst of poker matches and dinner parties. The Power Of Authentic German SauerbratenĪlong with traveling, my mom loved to entertain. Germany (Garmisch, Stuttgart, Zweibrucken, Worschweiler, Fischbach, Heidelberg, Bodensee, Munchen)ĭrinking wine in my mom’s German wine glass while reading her 1955 travel diary.Italy (Pisa, Rome, Naples, Pompeii, Sorrento, Capri, Naples, Florence, Venice).
Spain (Gibraltar, Algeciras, Seville, Lisbon, Madrid, Zaragoza, Barcelona).Some of the destinations visited on her epic 10-week trip included: Marje, Millie and their friend, Joyce, enjoying the beaches in Europe during their 1955 tour. I love to travel and have even visited some of the same destinations on my personal and business trips, for instance, Pompeii and the Amalfi Coast. Most nights during her trip, getting “shut-eye” meant going to bed at 3am! I have certainly inherited her wanderlust and her love for fun. While cleaning her home following her death, I discovered the itinerary, invoice, a photo album, and even a diary from this incredible journey. Listening to her share tales from this trip for decades, I often found myself wondering if these travel stories were elaborated on over the years. Marje, Mille and their friend having fun as they cruise from New York to Gibraltar in 1955. 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. Some recipes even use pork roast or venison instead of beef.By Laura Rice, Epicure & Culture Contributor. If you like, you can use a more tender cut like a chuck roast. Most recipes use tough cuts of beef like a rump roast, eye of round, or bottom round roast. Another story attributes King Charlemagne as the inventor of sauerbraten, while yet another says it was Saint Albertus Magnus of Cologne. Inspired by the tasty invention, the locals made their own version. Legend has it that Julius Caesar sent jars filled with beef marinated in wine over the Alps to what is modern-day Cologne. The origins of sauerbraten stretch back to Ancient Rome. It's a phenomenal, hearty dish to make during autumn and winter and one that's sure to be a hit! Sauerbraten Origins Serve your homemade sauerbraten with potatoes or classic German side dishes like spaetzle or Knodel. Sauerbraten is surprisingly easy to make, although because it takes several days to marinate, you'll need to plan if you want to make this succulent German dish.
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