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Sauerbraten Spices

Sauerbraten is a German sour pot roast. It marinates for up to three days in a mixture of herbs, spices, and wine vinegar. Today, these roasts are usually beef, but the preparation was once popular for venison and mutton, too. Our Sauerbraten Spices include mustard, coriander, dill seeds, allspice and cloves.

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The Spice House
The Spice House

Details

To make traditional German type sauerbraten, season a 4-5 lb. chuck, rump, or round of beef roast with salt and pepper. Place in a large ceramic or glass dish, then 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 and reserve. Brown meat in 2 tablespoons bacon drippings in a large kettle. Add 1 cup of marinade and simmer, covered 2.5-3 hours (until tender). If necessary, add 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 needed. Pour gravy over sliced meat and serve. Blended from yellow and brown mustard seeds, cassia, allspice, cloves, cracked bay leaves, dill seeds, cracked ginger, Tellicherry peppercorns, star anise, coriander seeds, mace, juniper berries, red chile peppers, cardamom seeds.

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12.22.2004

Sauerbraten Recipe

03.04.2010

Smiling Al's Sauerbraten

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1 Review
Reviewed by Celeste M.
I recommend this product
Rated 5 out of 5
Review posted

Makes best sauerbraten!

A friend gifted me with this blend of spices, and a few others and I used for family's sauerbraten recipe and it was phenomenal! Very high quality ingredients, all the spices here were very flavorful- night and day compared to the cheaper brands of spices I usually buy at my local grocer.

I highly recommend this blend and this seller for producing such high quality spices!

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