Strain the sauce through a fine mesh sieve to remove any lumps. Whisk in the gingersnaps and cook until thickened, stirring occasionally. Return the liquid to the pan and place over medium-high heat. Bag contents are sufficient for 1Liter (33.81 fl.oz) of vinegar or 1.5kg (3.31lb) of meat. 'Sour Roast Spice Mix' is equally suitable for pickling and fish marinades. Remove the meat from the vessel and keep warm. 'Ostmann Sauerbraten Gewürz - Sour Roast Spice Mix' is ideal for a classic-spicy cuisine and is the fine base for self-bred sour roast.
Slice the onion and add half of the slices to the bowl. Coarsely chop the root vegetables and add them to the bowl as well. If the meat is not completely submerged in the liquid, turn it over once a day.Īfter 3 days of marinating, preheat the oven to 325 degrees F.Īdd the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours. Add all spices and the garlic paste and mix well. 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. Heat a large saute pan over high heat add the meat and brown on all sides, approximately 2 to 3 minutes per side. MIX cider vinegar, meat marinade, pickling spice, black pepper and beef broth in small bowl. Pat the bottom round dry and rub with vegetable oil and salt on all sides. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Enhance your dishes with this wonderful spice mix made up of juniper berries, coriander, laurel leaves, mustard seeds, and more. Remove beef and add gingersnaps to sauce. Cover crock pot with lid and cook on low for 7-8 hours, or on high for 4-5 hours. Sear beef on both sides in oil over medium high heat. Ingredients 'Fuchs Sauerbraten Gewürz - Sour Roast Spice Mix 15g' Onions, MUSTARD GRAINS, pepper, coriander, allspice, juniper berries, cloves, bay leaves, carrots, ginger. Pickle meat in this brine in the refrigerator for seven days, turning occasionally. In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds. Remove beef from marinade and pat dry with paper towels before seasoning with salt and pepper. Mix vinegar, water, onion, pickling spice, salt and carrot in a bowl. She brought her treasured recipe for sauerbraten with her and my grandpa reinvented it for us.
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