Förster's Braising Pot

Förster's braising pot, a robust spice blend for braises, goulash and game

Förster's braising pot is a braising spice with intense roasted aromas, fine pepper seasoning, an elegant sweetness from cocoa and a warm juniper depth. In a single step the multi-layered composition gives dark sauces and braises what otherwise takes hours of work. Made and packed in our workshop in Klingenberg am Main.

How to use

Add 1 tablespoon per kilo of meat directly into the pan drippings while searing and roast it along – the roasted onions and cocoa caramelise and form the depth of the sauce. Ideal for goulash, roast beef, game ragout, haunch of venison, braising pans, stews and dark sauces. Also excellent as a seasoning for mushroom dishes, lentil stew and red wine sauce.

Important: always roast the blend along while searing and don't add it only at the end – only then do the roasted onions and cocoa caramelise and develop the full depth of the sauce.

Recipe: classic beef goulash

The dish where the blend shows its full sauce-building power.

Ingredients for 4:

• 1 kg beef goulash
• 1 tbsp Förster's braising pot
• 500 g onions, diced
• 2 tbsp clarified butter
• 250 ml red wine
• 500 ml stock
• fleur de sel to taste

Method: Sear the beef goulash sharply in hot clarified butter. Add Förster's braising pot and roast it along briefly. Add the onions and sweat them, deglaze with red wine and reduce. Pour in the stock and braise gently for 90 minutes. Season with fleur de sel at the end.

Why this Förster's braising pot? While searing, the roasted onions and cocoa caramelise in the pan drippings and give the sauce in one step the depth that otherwise needs hours of reducing.

What's in it?

Juniper berries and three pepper varieties – black, long and cubeb pepper – form the savoury base, roasted onions and cocoa provide caramelised roast and chocolate depth. Allspice, chaste-tree berry, cinnamon blossom, cloves and cardamom add warm spice, orange peel, coriander, thyme and garlic round off the composition.

At a glance

• A braising spice with juniper berries, cocoa and roasted onions
• Deep roasted aromas with elegant sweetness and fine pepper seasoning
• Versatile as a braising, goulash and game spice
• Workshop quality from Klingenberg am Main
• No flavour enhancers, anti-caking agents or additives

Goes well with

As a finish over the cooked roast, our fleur de sel or flor de sal for the final accent. With the fresh pepper fermented with sea salt just before serving, you get the "double pepper effect" – a robust braising note in the meat, a fresh pepper crunch note on the plate. For game cookery, combine with Förster's Secret as a snack spread. For festive occasions Best Festive Roast. More in the spice blends.

Frequently Asked Questions

How do I dose Förster's braising pot?
Rule of thumb: 1 well-filled tablespoon per kilogram of meat. Better to dose a little conservatively – the blend develops further during braising.

When do I add the blend?
Straight into the fat while searing – the roasted onions and cocoa need to roast along briefly so the aroma unfolds. Don't add it only at the end.

Does the blend also work without meat?
Yes – as a seasoning for mushroom ragout, lentil stew, red wine sauce with vegetables and hearty vegan braises. The cocoa content and the roasted onions provide the depth that otherwise comes from the pan drippings.

What does the cocoa do in the blend?
The cocoa brings an elegant, slightly bitter sweetness and deepens the dark roasted aromas, much like a piece of dark chocolate stirred into a robust sauce.