Classic sauerbraten adds tangy, sweet flavors to beef

By Betty Shimabukuro

POSTED: 01:30 a.m. HST, Oct 12, 2011

~~<p>My mission to make sauerbraten began with a shopping trip for two nonstaples: gingersnaps and juniper berries. The first was easy to find in the cookie aisle; the second, not so much.</p>
<p>Juniper, a spice that resembles oversize peppercorns, is key to making sauerkraut and gin, disparate though those items may be, and shows up in many sauerbraten recipes. R. Field Wine Company, inside Foodland on Beretania Street, sells the berries in bulk for the scary price of $25 per pound, but you only need about 50 cents worth.</p>
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My mission to make sauerbraten began with a shopping trip for two nonstaples: gingersnaps and juniper berries. The first was easy to find in the cookie aisle; the second, not so much.

Juniper, a spice that resembles oversize peppercorns, is key to making sauerkraut and gin, disparate though those items may be, and shows up in many sauerbraten recipes. R. Field Wine Company, inside Foodland on Beretania Street, sells the berries in bulk for the scary price of $25 per pound, but you only need about 50 cents worth. Login for more...