German Sauerbraten Sour Roast Spice Mix 75g

description

Our universal sauerbraten seasoning is a balanced blend of spices for creating perfect sauces/marinades for your own sauerbraten. Whether Rhenish, Swabian, Baden or Franconian style.

Sauerbraten is available in many regions of Europe in different variations with horse meat, pork or beef, but sometimes also game. The meat is marinated for days and then braised for at least 2 hours. It is usually served with potato dumplings, bread dumplings, noodles or spaetzle and red cabbage.
The best-known dish is Rhenish sauerbraten, which used to be made by marinating dead pit horses, whose meat was very tough, in vinegar for days to make it tender. Nowadays, sauerbraten is made with beef and served with potato dumplings. Raisins are often added to the sauce for a certain sweetness.
The Baden sauerbraten with beef and spaetzle and the Franconian sauerbraten with beef are also very well-known. Sweeteners are not used in these to preserve the sour taste of the dish.

The meat should be marinated for at least 3 days, but 6 days is better. Cut the approx. 1 kilo roast beef or roast pork into thumb-thick slices. For the stock, use approx. 100 ml vinegar or balsamic vinegar, 500 ml red wine and 2-3 tablespoons of our sauerbraten seasoning and leave everything to infuse in the fridge. The meat should be completely covered.

Our tip: If you don't like it so sour, you can add a handful of raisins and/or 2 tablespoons of honey to the sauce for sweetness.

Hand-filled in our elegant aroma bag with viewing window and practical clip closure.

Ingredients: mustard seeds, carrots, onions, parsnips, pepper, allspice, juniper berries, leek, celery, cloves
Store in a cool, dry place away from light