Oma used a covered crock & a plate to marinate the meat in the ice box (I use a gigantic plastic bag in the fridge, today.) Note that this is an easy sauerbraten recipe in the sense that the instructions are simple to follow; however, for the best results, you will want to allow at least five days for the preparation. Add the red wine, … This was fabulous! Slow Cooker Sauerbraten | American Heart Association Recipes Congrats! It is usually served with Dumplings and Red Cabbage. :). Five stars don't do it justice. 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. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Learn how your comment data is processed. This takes some advance planning but is SO worth the effort! We have a traditional German restaurant close by - and this is even better than theirs! Enjoying a quick side-trip to Neuschwanstein Castle during a business trip in Germany. 10. I made the sauerbraten twice within a period of two (2) weeks. Ingredients 3 pounds beef rump roast 2 large onions, chopped 1 cup red wine vinegar, or to taste 1 cup water 1 tablespoon salt 1 tablespoon ground black pepper 1 tablespoon white sugar 10 whole cloves, or more to taste 2 bay leaves, … The 1963 recipe is better than the other two sauerbraten recipes on this site but still needs to be updated. Add the rump roast to the Dutch oven with the marinade, cover, and refrigerate 5-7 days for the best results. My husband bemoaned the closing of his favorite German restaurant so it was time to hit Allrecipes and try to make it myself. Place all of the veggies and herbs in a heavy stock pot or Dutch oven along with the garlic,juniper berries, whole cloves, bay leaves, salt, sugar and peppercorns. Percent Daily Values are based on a 2,000 calorie diet. Nutrient information is not available for all ingredients. If you enjoy this post, please subscribe to Epicure & Culture to snag our FREE Responsible Tourism Checklist + access to our monthly #MoreCulture newsletter. Instructions 1. How To Make Authentic Sauerbraten Like You’re From Germany [Recipe]. Delicious recipe as written. We will definitely be making this again. She always said: Keep things big, so straining them out is easier. I made the sauerbraten along with Kartoffel Kloesse Potato Dumplings http://allrecipes.com/Recipe/Kartoffel-Kloesse-Potato-Dumplings & Grandma Jeanette's Amazing German Red Cabbage http://http://allrecipes.com/Recipe/Grandma-Jeanettes-Amazing-German-Red-Cabbage [which are also both 5 star recipes] they all complimented each other it was an amazing meal!! This authentic German Sauerbraten recipe comes straight from my grandfather’s kitchen ~ you can do this braised chuck roast on the stove, in the oven, in the crock pot, or the Instant Pot for the … Ingredients. I need easy – … Your email address will not be published. Now that I know this is so easy, maybe next time I'll take on the potato dumplings. Select a glass bowl just large enough to take the meat with a little space to spare, and combine in it (without the meat) the carrots, parsnip, cloves, sugar, peppercorns, garlic, … This site uses Akismet to reduce spam. Combine all marinade ingredients, except the roast itself, in 2-3 quart saucepan. Add … This recipe … The anticipation was torture. Husband was thrilled it turned out so well and emphatic that it was better than the German restaurant's. Place beef rump roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot. The only changes I made were: (1) added about a teaspoon of granulated garlic to the marinate; (2) used chuck roast rather than rump roast due to a cost savings of $1 per pound; (3) strained the solids from the marinate before cooking the beef; (4) "finely chopped" the ginger snap cookies in a food processor, rather than "crumble"; (5) whisked the finely chopped ginger snap cookies in enough water to make a smooth consistency (like mayonnaise); then, added to the marinate when making the gravy; (6) added a few splashes of apple cider vinegar, as necessary, to have plenty of gravy. The family loves it! 12. Maybe next time. Food 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. Sauerbraten is actually German-style pot roast but it is marinated for 4-5 days in wine, vinegar and spices then roasted with vegetables and served with a rich brown delicious sauce made with the pan drippings and gingersnaps. Marje, Millie and their friend, Joyce, enjoying the beaches in Europe during their 1955 tour. Pour 1 1/2 cups strained marinade over … Season flour to taste with salt and black pepper in a large bowl. https://www.quick-german-recipes.com/german-sauerbraten.html of boneless bottom round roast; 500 ml (16.9 oz) dry Red Wine Strain reserved marinade through a sieve into a bowl, reserving 1 1/2 cups; discard remaining liquid and solids. When the oil is hot, … 8. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. The ginger snaps are essential to the flavor and quickly thickened the gravy; my inner child enjoyed that part though I must admit I'm easily amused. It was extremely tender, but I wonder if I should slice the meat into serving portions before marinating in the spices? My Oma's recipe, had the following tiny differences. In a large skillet over medium-high heat, … Place … Chris Simpler this recipe was so tasty delicious!! A Traditional German Sauerbraten is a marinated Beef Roast. 3. The flavor was mouthwatering and the gingersnaps made all the difference with the flavor. Again, the gratuitous gingersnaps need to be omitted. I also served spatsel, red cabbage, mashed potatoes and sourdough rolls with Lingonberry jam. Add the vegetables back in and sprinkle with flour that has been flavored with salt and pepper. 456 calories; protein 40.7g; carbohydrates 20.9g; fat 22.3g; cholesterol 100.3mg; sodium 1682.5mg. 1. Sauerbraten of the Great Tastes of Manitoba. Pour reserved marinade over beef, cover, and reduce heat to medium-low. First of all it came out soooo dry. Place the onions, carrots, garlic, vinegar, wine, water, salt, peppercorns, sugar, rosemary, thyme, cloves, and bay leaves into a large pot or Dutch oven. Seal the bag and refrigerate for 2 to 3 days, turning daily. Enjoyed this German sauerbraten recipe? I served the sauerbraten on a bed of spaetzle egg noodles, with two (2) sides: homemade German/Polish potato pancakes; applesauce. She started sauerbraten marinating on a Monday... made an excellent Sunday dinner with red cabbage, potato dumplings & apple strudel. this link is to an external site that may or may not meet accessibility guidelines. Not wanting to tackle too much, I wimped out on the potato dumplings and just served with basic scratch made mashed potatoes. 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. Glad we tried it. I have made this in the past and it turned out tough - the crockpot is the way to go! Combine 2 cups broth, the wine, vinegar, 1 chopped onion, the crushed garlic, thyme sprigs, bay leaves, juniper berries, peppercorns and cloves in a medium saucepan over medium heat. After 7 days, remove the roast from the marinade and pat dry. I grew up in the midst of poker matches and dinner parties. She was fun! Made the gravy with Nabisco Ginger Snaps - A real hit at our German themed dinner party. That is exactly what my mother did with her recipe for sauerbraten. The meat will be marinated for some days, and you serve it usually with potato … This was the first time I attempted it for my husband who loves sauerbraten & he thought it was better than his mothers (WIN!!) This is one fantastic recipe for sauerbraten. She added a crushed clove of garlic, an extra ½ cup of both water & vinegar, used freshly cracked black PEPPERCORNS and added ½ teaspoon WHOLE allspice with the whole cloves and bay leaves. Remove from heat and allow to cool to room temperature. Remove meat from marinade and pat dry with paper towels, reserving marinade. Tender, flavorful, simple to make, and totally delicious, this fabulous roast starts with a fantastic marinade. Required fields are marked *. She added a crushed clove of garlic, an extra ½ cup of both water & vinegar, used freshly cracked black PEPPERCORNS and added ½ teaspoon WHOLE allspice with the whole cloves and bay leaves. Simmer for approximately 10 minutes to allow the gravy to thicken. Total comfort food. Please also share on Facebook, Twitter and Pinterest. She always said: Keep things big, so straining them out is easier. You can find Starbucks and other corporate chains in just about every country. They remind us to not lose sight of the cultures these recipes come from, or how they’ve shaped who we have become. Information is not currently available for this nutrient. If you prefer sauerbraten without gingersnaps, you can use flour. The family loves it! Sauerbraten is one of the most famous German dishes. Marje’s friends loved her classic German recipes. Wipe out the dutch oven and heat 2 tablespoons of olive oil in it over high heat. 6. I had to strain it. Your friends and family will be asking for more! Although it was very-very good, the sauerbraten recipe herein is as good or better. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. This monthly themed newsletter will help you discover conscious travel brands, book sustainable trips, and get involved with important causes! While cleaning her home following her death, I discovered the itinerary, invoice, a photo album, and even a diary from this incredible journey. 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. Tie meat tightly every 2 inches with kitchen twine, and once … The gingersnaps are supposed to be crumbled. Place roast in a 5-quart electric slow cooker. I may try this again but try to figure out how to make the meat more tender. My mother even owned her own business in the mid-’60s; a beauty salon. Turn off the heat and allow the mixture to cool completely. Ingredients for marinade: 1814 g (4 lb.) Place the onions, carrots, garlic, vinegar, wine, water, salt, peppercorns, sugar, rosemary, thyme, cloves, and bay leaves into a large pot or Dutch oven. She fought a tough battle with breast cancer and was persistent and optimistic to her end. My favorite side dish for this traditional meal is spaetzle. 7. Husband took a hammer to the ginger snaps in a plastic bag to get them finely crushed as I didn't want to use the food processor; he seemed to enjoy contributing to the cause. Allrecipes is part of the Meredith Food Group. Pat roast dry; dredge in flour. Rach prepares a German classic with a slowly cooked round of pickled and brined beef seasoned with a variety of herbs and veggies. Some of the destinations visited on her epic 10-week trip included: Drinking wine in my mom’s German wine glass while reading her 1955 travel diary. The following two tabs change content below. It just fell apart when it was time to serve, it was so tender! The gravy helped but I don't think gravy should be a rescue. I'm ready to make another batch. Turn the meat daily. In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, … 1-3lb (1.5 kg) roast inside round, outside round, rump, or chuck I followed the recipe to a T but marinated for 5 days & used a crockpot on low for 6 hours for 3lbs of roast & oh goodness was it delicious, I can't wait to make it again. I browned mine and then cooked it in a crock pot....yum! Ground ginger snaps and the pickling mixture are included in a sassy sauce to accompany the meal. This was surprisingly easy to make. The meat was wonderfully flavored, tender and delightfully falling apart. Along with traveling, my mom loved to entertain. Thanks Chris. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Add comma separated list of ingredients to exclude from recipe. Their recipe was delicious as it was, though during a recent business trip to Germany my colleague shared a tip from his own family’s recipe: Instead of using flour to thicken the gravy, they use ginger snaps. Check out this great spaetzle recipe from Linda at The Wanderlust Kitchen. Sauerbraten is the German word for this marinated Beef Roast. I cooked this in the crock pot all day (8 hours - 6 lbs) after marinating it for 5 days. Pour reserved marinade over the roast and simmer at medium-low for 2 to 3 1/2 hours. Brown roast on all sides, approximately 10 minutes per side. Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy. Sprinkle flour mixture over beef. Image by Hans Braxmeier from Pixabay. By the way, serving with German Red Cabbage, also on this site, was a must have combination. 11. It also didn't thicken as I thought it should so I had to add more. Sauerbraten and spaetzle was a meal often requested by friends and family. Luckily, recipes like Marje’s old-fashioned sauerbraten remind us to hold on to the connection we have to our past. Your daily values may be higher or lower depending on your calorie needs. The beef is braised in the marinade in the oven to soak up even more flavor. Heat vegetable oil in a large pot or Dutch oven over medium heat. Amount is based on available nutrient data. I made the sauerbraten twice within a period of two (2) weeks. Remove the roast, leaving 2-to-3 tablespoons of oil in the pot or Dutch oven. Give it a try, and then share your thoughts on this old world sauerbraten recipe in the comments! My mom and I in Alaska on Holland America Cruise. Place the beef in a large resealable plastic bag and pour in the marinade. When he took me to a local grocery store for some souvenir shopping I made sure to bring home ginger snaps for my next sauerbraten, in addition to candy and mustard, of course. Will be making this one again and again. She started sauerbraten marinating on a Monday... made an excellent Sunday dinner with red cabbage, potato dumplings & apple strudel. https://www.quick-german-recipes.com/sauerbraten-recipe.html The only changes I made were: (1) added about a teaspoon of granulated garlic to the marinate; (2) used chuck roast rather than rump roast due to a cost savings of $1 per pound; (3) strained the solids from the marinate before cooking the beef; (4) "finely chopped" the ginger snap cookies in a food processor, rather than "crumble"; (5) whisked the finely chopped ginger snap cookies in enough water to make a smooth consistency (like mayonnaise); then, added to the marinate when making the gravy; (6) added a few splashes of apple cider vinegar, as necessary, to have plenty of gravy. Delicious recipe as written. Pin it for later! Thanks for visiting! You saved Traditional Sauerbraten to your. Recipe by Dee514 This is an "old fashioned" recipe for Sauerbraten which requires a long (5 day) marinading time. This is such a classic. Thank you so much Chris for submitting your grandmother's recipe. Do make sure to get roast whose sell by date includes the marinating days, the cooking day, and an extra day if you'll have enough for leftovers. When she passed, a hole was left in my heart. Bring to boil over high heat. Your information will *never* be shared or sold to a 3rd party. After 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. This tasty Sauerbraten is made using a traditional Sauerbraten recipe with a twist and a secret ingredient from Oma! Sauerbraten served with spaetzle and gravy is a traditional, delicious German meal. 5 Top Rental Gear Brands Making Travel More Sustainable, Eco-Friendly Atlanta: Green Places To Go, Stay & Eat, #MoreCulture Newsletter Signup + Back Issue Links, subscribe to Epicure & Culture to snag our FREE Responsible Tourism Checklist + access to our monthly #MoreCulture newsletter, Spain (Gibraltar, Algeciras, Seville, Lisbon, Madrid, Zaragoza, Barcelona), Italy (Pisa, Rome, Naples, Pompeii, Sorrento, Capri, Naples, Florence, Venice), Germany (Garmisch, Stuttgart, Zweibrucken, Worschweiler, Fischbach, Heidelberg, Bodensee, Munchen), 1 cup red wine vinegar (can substitute with cider vinegar). And she was an excellent cook, as you’ll come to learn soon. If you do it right, the rump roast should marinate for at least a week. I’ll try this and post a response when I do! 2. This is one fantastic recipe for sauerbraten. Honestly, when people who have never tried it ask me, “What does sauerbraten taste like?” I can only reply, “Like heaven!”. Authentic sauerbraten, Germany’s national dish, is a particularly special meal that truly reminds me of food’s power to comfort. The gravy was so delicious I used an almost sinful amount and was tempted to lick the plate. Bring to a boil, then simmer for 5 minutes. No gift befits the food-obsessed people in your life like a cookbook. Here she is at my parents’ Oktoberfest celebration. Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window). In fact, my parents would prepare the marinade and meat on Sunday and we would enjoy it the following Sunday. Sauerbraten Recipe. The crucial ingredients for a perfect Sauerbraten … Subscribe to snag our FREE Responsible Tourism Checklist! Traditional Sauerbraten in marinated in a mixture of vinegar or wine, herbs, spices, and seasonings for several days. The meat is very tender with that old fashioned flavor (like grandma made). Cool to room temperature. My mother was a twin and the daughter of German immigrants who settled in Chicago, Illinois, and later the nearby suburbs. You'll also get our monthly #MoreCulture newsletter. Discard marinade and spices. Simmer until beef is tender, 3 1/2 to 4 hours. Season beef well with salt and pepper. The flavours were good but I had a couple of problems. The longer the roast is marinated, the less cooking time required. Heat water, red wine, cider vinegar, lemon, 1/2 onion, garlic, cloves, bay leaves, white sugar, salt, … WOW! Traditional Germany: What Is Labskaus? I try to capture the nuance in this. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. [German Culture], The Chef & The Dish Home Cooking Classes [Culinary Experiences], Grandma’s German Cookbook [Kitchen Culture]. https://www.epicurious.com/recipes/food/views/classic-sauerbraten-863 Could they possibly be true? The Authentic German Sauerbraten is a traditional German pot roast using beef. Note: Plan ahead! Excellent falvor! YUM. Marje, Mille and their friend having fun as they cruise from New York to Gibraltar in 1955. Although it was very-very good, the sauerbraten recipe herein is as good or better. DIRECTIONS. ), Eating Vegan in Austin, Texas: 9 Delicious Restaurant Options, Epicure & Culture #MoreCulture Newsletter. Turn the instant pot/pressure cooker to "saute". 5. Traditional German Sauerbraten. This was our first experience with sauerbraten. While growing up, she traveled by boat to spend summers with family back in Deutschland. My apologies for not loving it. I have certainly inherited her wanderlust and her love for fun. Bring the mixture to a boil, reduce heat, cover and simmer for 10 to 15 minutes. I recently lost my 82-year old mother, Marje, who was a truly inspirational woman. The marinade for this sauerbraten recipe is vinegar and beef broth with pickling spices and a hint of sugar. She was elegant and stylish. Info. Strain solids from the remaining liquid and add ginger snap cookies to the liquid. Most nights during her trip, getting “shut-eye” meant going to bed at 3am! My mom knew how to throw a party. Cover and refrigerate for 2 to 3 days, turning meat daily. This was my first attempt at making sauerbraten and it turned out delicious! Cook over medium-low heat for 1 to 2 minutes. Born in Nekkar am Rhein in the 1904, she naturally learned to cook traditional German meals as a young woman and didn't rely on a cookbook. Reserve the marinade and strain out herbs and vegetables. Marinade: sliced onions, not chopped. Serve gravy over sliced beef and enjoy. I'm ready to make another batch. Traveling the globe for business and pleasure, it sometimes feels like the world is becoming more homogeneous. I had some crumbles that were a little too big and it made my gravy lumpy. As a side note: Before eating the second batch, my wife and I intentionally stopped at a restaurant that is known for its sauerbraten. Serve gravy over sliced beef. My Oma's recipe, had the following tiny differences. I served the sauerbraten on a bed of spaetzle egg noodles, with two (2) sides: homemade German/Polish potato pancakes; applesauce. First you brine it, then you braise it, then it marinates for a day before you serve it--sauerbraten literally means “pickled roast beef.” Serve this sauerbraten with the traditional German dumplings called spaetzle, or mashed potatoes or buttered noodles, and roasted green beans. Excellent! I would say they need to be crushed into bread crumb consistancy. Make sure to remove the solids first as directed. 2. Please find the recipe for my family’s traditional sauerbraten below, which has been modified to include the ginger snap cookies. Your email address will not be published. Add the roast back to the pot or Dutch oven. As a side note: Before eating the second batch, my wife and I intentionally stopped at a restaurant that is known for its sauerbraten. Bring wine, vinegar, 1 onion, carrot, bouquet garni, and 4 cups water to a boil in a Ultimate Gift Guide For The Ethically-Conscious Traveler, This Recipe Sharing Platform Supports Women In The Culinary Industry (Labneh Recipe Included! The Sauerbraten is then served with a sweet and tangy gravy made from the same marinade, thickened with crushed gingersnaps. 4. In this video I will show you that it is really easy to make an authentic German Sauerbraten with this foolproof recipe. Strain solids from remaining liquid and continue cooking over medium heat. Serve with potato dumplings. Heat vegetable oil in a large Dutch oven or pot over medium heat; cook beef until brown on all sides, about 10 minutes. Remove beef to a platter and slice. So the day of the meal really did not take a lot of time or effort and it made a wonderful family meal! Let’s get started! I don’t know about you, but I don’t have time for all of that. Oma used a covered crock & a plate to marinate the meat in the ice box (I use a gigantic plastic bag in the fridge, today.) I found two slightly different hand written versions of this, my Grandmother's recipe. Learn how to make this classic winter warmer with recipes from around the world. Please subscribe my channel - and share the videos with your friends on Social Media!Wow. Thanks for such a beautifully written history and recipe. Fortunately, she had a wonderful life filled with loving family and friends, fantastic parties, delicious food, and amazing travel adventures. Add comma separated list of ingredients to include in recipe. Add gingersnap cookies and simmer until gravy is thickened about 10 minutes. Add 2 tablespoons of oil and allow it to get hot. Marinade: sliced onions, not chopped. A tough battle with breast cancer and was tempted to lick the plate crucial ingredients for marinade: g... So i had to add more much, i wimped out on potato... Add the roast and simmer at medium-low for 2 to 3 1/2 hours channel - and the. Oil and allow it to get hot seal the bag and pour in the spices,! You ’ ll try this again but try to figure out how to make the into. Than the other two sauerbraten recipes on this old world sauerbraten recipe is better than the German restaurant 's beautifully... I ’ ll come to learn soon much, i wimped out on the potato dumplings apple! A sassy sauce to accompany the meal really did not take a lot time! 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