If you ask a Braunschweiger what Braunschweiger Mumme is, everyone tells you something different. And yet everyone is right. Ultimately, it is a non-alcoholic malt extract brewed from water, hops, barley, wheat and herbs. This extract is viscous and sweet.
The seasoning can be used for many things: sausage, cheese, sauces or pastries are seasoned with it, for example. But it is also used as a drink by mixing it with mineral water, milk or tea. What is not surprising in the beer country Germany: there is of course also a Mumme beer. This is a top-fermented beer that is mixed with the “Original doppelte Segelschiff-Mumme” and contains an original wort of 15%.
Originally, the Mumme, which originated in the Middle Ages, was a medium to strong alcoholic beer used as a drink on ships. Due to its sugar and alcohol content, it had a long shelf life and was a good remedy to prevent the notorious scurvy.
Ingredients & Shopping list
- 1 kg beef goulash
- 2 tbsp clarified butter or oil
- 2 finely chopped onions
- 250 ml Mumme
- 2 tbsp broth
- 2 bay leaves
- 5 cloves
- 2 tbsp sugar
- 1 tbsp white wine vinegar
- 200-250 ml water
- salt, pepper
- Sear the beef goulash in the hot fat. Remove meat from pot and set aside.
- Sauté the onion in the stock until translucent.
- Add the meat and fill up with the water.
- Then add the stock, mumme, bay leaf and cloves. Allow to simmer on low heat for 2 hours.
- Add the vinegar and sugar 30 minutes before the end of the cooking time.
- At the end season with salt and pepper.
Tips & Hints
Of course, such a cult delicacy needs its own feast. Every year, Braunschweig hosts the Mumme Pleasure Mile with many products, recipes and traders.