SAUERBRATEN SEASONING

This traditional German spice blend is inspired by classic Sauerbraten recipes, as they have been used for centuries in regional kitchens from the Rhineland to Franconia. Its carefully balanced composition is based on spices that bring warmth, depth and aromatic balance in the cold season. Each ingredient – from juniper to cloves to thyme – is dried, coarsely crushed and combined so that its full aroma can unfold during long braising.

The blend has a warm, spicy, slightly sweet-and-sour profile. Allspice, cloves and juniper add aromatic depth, while mustard seeds, coriander seeds and pepper bring a subtle heat. Thyme and celery provide a savory herbal note, rounded off by onion aromas. The result is a complex, harmonious spice profile – perfect for hearty meat dishes with sauce.

Ideal for Sauerbraten, beef roasts, game dishes or braised dishes of all kinds. Bring two to three tablespoons of the blend to a boil in vinegar water or red wine and pour it over the meat as a marinade. After marinating (traditionally 2–3 days), pat the meat dry, sear it and braise it in the pan juices. Also great as a base for spice bags, pickling liquids or rich sauces.

Sauerbraten has its roots in traditional German home cooking and was originally developed as a way to preserve meat. The combination of vinegar, wine and spices creates its typical, slightly tangy aroma. Juniper, cloves and allspice in particular shape its unmistakable scent and have long been considered classic companions to braised dishes.