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.