German Sauerbraten Seasoning Pickling Spice - Edora
Made in Germany by Eduard Dornberg GmbH in Bavaria, close to the Main river.
German Sauerbraten Seasoning Pickling Spice - Edora
PRODUCT FEATURES
- Made in Germany
- Non-GMO ingredients
- No Artificial Colors or Fillers
- No MSG or Preservatives
- Gluten free
- Lactose free
- Vegetarian & Vegan
Pepper, mustard seeds, onion, allspice, cilantro, juniper berries, ginger, paprika, cardamom, carrots, bay leaves, cloves, lovage, dill, parsnip, leeks, celery, parsley, tomatoes.
Quick Guide on How to make Sauerbraten:
For about 1kg / 2.2pounds beef ( bottom round)
1) Heat two cups of water, a cup of vinegar and 2 heaped tablespoon of EDORA Sauerbraten spice (for marinating) together, cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Set aside to let cool off.
2) Pat the bottom round dry and rub with vegetable oil and salt to your liking. Heat a large saute pan over high heat; add the meat and brown on all sides, approximately 2 to 3 minutes per side.
3) When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade. Place into the refrigerator for 3 days. If the meat is not completely submerged in the liquid, turn it over once a day you can always add a bit of water and vinegar.
4) After 3 days of marinating, preheat the oven to 325 degrees F. Remove meat from the marinade and place into a fire proof form, or dutch oven.
5) Cover and place on the middle rack of the oven and cook until tender for approximately 4 hours.
6) Remove the meat from the vessel and keep warm. Strain the liquid to remove the solids. Return the liquid to the pan and place over medium-high heat. Whisk in some heavy cream and cook until thickened, stirring occasionally. Strain the sauce through a fine mesh sieve to remove any lumps. Add raisins if desired. Slice the meat and serve with the sauce.
MINIMUM PURCHASE: $20.00
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