Sauerbraten Blend of Whole Spices

The intense flavor that results from the three-day marination process makes those 72 hours of waiting worthwhile. This treat comes from our German heritage and is not to be missed.
$5.99
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Details

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: 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.

Recipes featuring this spice

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