Beef Aspic
Nutritional values
(Percentage of daily recommendation)
| Calorie | 383 cal. | (18 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 145.9 μg | (243 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 13.6 mg | (113 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 172 μg | (57 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 13.1 μg | (29 %) | ||
| Vitamin B₁₂ | 6 μg | (200 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 1,493 mg | (37 %) | ||
| Calcium | 123 mg | (12 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 7.2 mg | (90 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 216 mg | |||
| Cholesterol | 72 mg | |||
| Complete sugar | 14 g |
Ingredients
- For the broth
- 400 grams Beef bone
- salt
- 1 bunch Soup vegetables
- 1 onion
- 500 grams Beef (such as breast, comb, prime rib)
- 1 bay leaf
- For the aspic
- 80 grams carrots
- 80 grams yellow Beets
- 80 grams Kohlrabi
- 80 grams Celery root
- 1 bunch Chives
- 6 sheets white gelatin
- freshly ground peppers
- ½ lemon (juice)
- For the salad
- 200 grams mixed Lettuce (such as: frisee, arugula, corn salad, yarrow)
- 4 Tomatoes
- 1 red onion
- For the dressing
- 2 Tbsps dark balsamic vinegar
- 4 Tbsps Pumpkin seed oil
Preparation steps
For the broth: Rinse bones and boil in a pot with plenty of salted water. Skim off resulting foam. Cut soup vegetables onion into chunks. Rinse meat and add soup vegetables, onion, meat and bay leaf to pot. The meat should be entirely covered by water. Reduce heat and simmer for 1 1/2-2 hours.
Remove from heat and leave to cool overnight.
For the aspic: Peel and dice carrots, turnips, kohlrabi and celery. Blanch in salted water for 1-2 minutes, drain and rinse with cold water, drain again.
Rinse chives, shake dry and slice.
Soften gelatine in cold water. Remove meat from soup pot and dice. Pour 500 ml (approximately 2 cups) through a sieve and reheat in a saucepan.
Combine diced vegetables, meat and chives. Pour into 4 molds lined with plastic wrap.
Squeeze gelatine well, dissolve in broth and season with salt, pepper and lemon juice. Pour broth into the molds. Cover molds and chill for about 4 hours.
For the salad: Rinse, trim and chop lettuce. Blanch tomatoes, peel, quarter and core. Peel and thinly slice onions. Combine lettuce, tomatoes and onions.
For the dressing: Combine vinegar and oil and season with salt and pepper. Drizzle dressing over salad.
Remove molds from refrigerator and release from molds. Remove plastic wrap and serve on salad.
