Sauerbraten Spice

Sauerbraten Blend of Whole Spices

Sauerbraten Blend of Whole Spices

Sauerbraten, a treat from our German heritage, is worth the three-day marination to develop the traditional, intense flavor.

To make traditional German type sauerbraten, season a 4-5 pound chuck, rump, or round of beef roast with salt and pepper. Place in a large ceramic or glass dish, add 2 cups of cider vinegar, 2 cups of water, and 2-3 tablespoons Sauerbraten Spice. Cover and refrigerate for 3 days, turning meat twice daily. Remove meat from marinade; reserve marinade. Brown meat in about 2 tablespoons bacon drippings in a large kettle. Add 1 cup of marinade and simmer, covered 2 1/2 - 3 hours (until tender). If necessary, add a little more marinade from time to time. Remove meat, let stand 15 minutes, then slice. Meanwhile, add 1/4 cup brown sugar and 4-6 crumbled gingersnaps to the liquid in the kettle. Stir until gravy thickens; add a little arrowroot or flour if desired. Pour gravy over sliced meat and serve. This recipe is from our own "Smiling Al" Meyer; he says, "Das ist GUT!"

Hand mixed from: mustard seed, juniper berries, allspice, cassia, dill seed, bay leaves, cloves, ginger, star anise, Tellicherry peppercorns, coriander, mace, cardamom, and red chile peppers.

In a glass jar
  • 1/2 cup shaker jar, net wt. 1.5 oz.
  • $5.03
  • In a 1 cup jar, net wt 3 oz
  • $7.27
In a resealable plastic bag
  • 1/2 cup shaker jar refill, net wt. 1.5 oz.
  • $3.63
  • 4 oz.
  • $5.92
  • 8 oz.
  • $11.19
  • 16 oz.
  • $21.27

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