{"product_id":"rinder-und-bisongluck","title":"Beef \u0026 Bison Delight","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBeef \u0026amp; Bison Delight, a woody-savoury spice blend for steak and braised roast\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBeef \u0026amp; Bison Delight is our strong spice blend for high-quality beef and bison. Aromas of forest, dried porcini and herbs underline the meat's own full flavour without masking it. It suits quick-fried steak just as well as long-braised roasts. Made and packed in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSprinkle on steaks, entrecôte, rib-eye, bison steak or roast beef before frying or grilling. For braised roasts and ragouts, work it into the braising base. Also with quick-fried liver, burger patties and steamed root vegetables.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e salt only just before the end of cooking or after searing, the blend itself already brings plenty of depth.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: reverse-seared rib-eye\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThis keeps the steak pink from edge to edge and gives it an aromatic crust.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 2:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 rib-eye steaks (approx. 350 g each, 4 cm thick)\u003c\/li\u003e\n\u003cli\u003e2 tsp Beef \u0026amp; Bison Delight\u003c\/li\u003e\n\u003cli\u003e1 tbsp clarified butter\u003c\/li\u003e\n\u003cli\u003e2 sprigs rosemary, 1 garlic clove\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e to taste\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Take the steaks out of the fridge 1 hour before cooking and rub with Beef \u0026amp; Bison Delight. Cook in the oven at 100 °C on a rack until the core temperature reaches 50 °C (about 40 to 50 minutes). Heat clarified butter in a pan until very hot and sear the steaks with rosemary and garlic for 1 minute per side. Let rest briefly and season with fleur de sel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy this Beef \u0026amp; Bison Delight?\u003c\/strong\u003e When seared, the five pepper varieties and the dried porcini form a savoury-woody crust that carries the strong flavour of beef and bison instead of masking it.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe backbone is five pepper varieties, Tellicherry, long pepper, white pepper, Szechuan and cubeb pepper, for savoury warmth and fine heat. Dried porcini and tomato flakes bring woody umami depth, juniper berry, rosemary and thyme provide resinous herb notes. Garlic, chilli, clove and cardamom round off the blend.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eA strong spice blend especially for beef and bison\u003c\/li\u003e\n\u003cli\u003eWith dried porcini and five pepper varieties\u003c\/li\u003e\n\u003cli\u003eWoody-savoury with resinous herb depth\u003c\/li\u003e\n\u003cli\u003eFor steak, braised roast and ragouts\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor steak lovers: \u003ca href=\"\/en\/products\/bbq-beef-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Beef\u003c\/strong\u003e\u003c\/a\u003e and the pepper blend \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e. For braises: \u003ca href=\"\/en\/products\/forsters-schmortopf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFörster's braising pot\u003c\/strong\u003e\u003c\/a\u003e. A salt for the finish: \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e or the \u003ca href=\"\/en\/products\/rauchiges-chilisalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoky chilli salt\u003c\/strong\u003e\u003c\/a\u003e. More in the \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Beef \u0026amp; Bison Delight suited to?\u003c\/strong\u003e\u003cbr\u003e\nFor all strong beef and bison dishes: steak, entrecôte, rib-eye, roast beef, bison steak, but also braised roast, goulash and ragouts. The woody-mushroom note goes especially well with dark meat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen do I add the blend?\u003c\/strong\u003e\u003cbr\u003e\nFor steaks, sprinkle on before frying or grilling. For braises, work it into the base so the aromas develop over the long cooking time.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the blend hot?\u003c\/strong\u003e\u003cbr\u003e\nMild to medium. The fine heat comes from chilli and Szechuan pepper but doesn't dominate, the meat stays the star.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat makes the porcini so special?\u003c\/strong\u003e\u003cbr\u003e\nDried porcini bring a natural umami depth and a woody note that intensifies the hearty flavour of beef and bison.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is Beef \u0026 Bison Delight suited to?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For all strong beef and bison dishes such as steak, entrecôte, rib-eye, roast beef, bison steak, but also braised roast, goulash and ragouts. The woody-mushroom note goes especially well with dark meat.\"}},{\"@type\":\"Question\",\"name\":\"When do I add the blend?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For steaks, sprinkle on before frying or grilling. For braises, work it into the base so the aromas develop over the long cooking time.\"}},{\"@type\":\"Question\",\"name\":\"Is the blend hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mild to medium. The fine heat comes from chilli and Szechuan pepper but doesn't dominate, the meat stays the star.\"}},{\"@type\":\"Question\",\"name\":\"What makes the porcini so special?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Dried porcini bring a natural umami depth and a woody note that intensifies the hearty flavour of beef and bison.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564813193482,"sku":"30702","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/rinder-und-bisonglueck-830218.jpg?v=1738084250","url":"https:\/\/altesgewuerzamt.live\/en\/products\/rinder-und-bisongluck","provider":"www.altesgewuerzamt.live","version":"1.0","type":"link"}