Turn off the heat and allow the mixture to cool completely.ģ. Bring the mixture to a boil, reduce heat, cover and simmer for 10 to 15 minutes. Place the onions, carrots, garlic, vinegar, wine, water, salt, peppercorns, sugar, rosemary, thyme, cloves, and bay leaves into a large pot or Dutch oven.Ģ. 1 cup red wine vinegar (can substitute with cider vinegar)ġ.Sauerbraten served with spaetzle and gravy is a traditional, delicious German meal. 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. Instead of using flour to thicken the gravy, they use ginger snaps. 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: Honestly, when people who have never tried it ask me, “What does sauerbraten taste like?” I can only reply, “Like heaven!” In fact, my parents would prepare the marinade and meat on Sunday and we would enjoy it the following Sunday. That is exactly what my mother did with her recipe for sauerbraten. 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. Drinking wine in my mom’s German wine glass while reading her 1955 travel diary.