Beef Aspic

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Beef Aspic
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 18 h. 50 min.
Ready in

Ingredients

for
4
For the broth
400 grams
1 bunch
1
500 grams
Beef (such as breast, comb, prime rib)
1
For the aspic
80 grams
80 grams
yellow Beet
80 grams
80 grams
1 bunch
6 sheets
white Gelatin
freshly ground Pepper
½
Lemon (juice)
For the salad
200 grams
mixed Lettuce (such as: frisee, arugula, corn salad, yarrow)
4
1
red Onion
For the dressing
2 tablespoons
4 tablespoons

Preparation steps

1.

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.

2.

Remove from heat and leave to cool overnight.

3.

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.

4.

Rinse chives, shake dry and slice.

5.

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.

6.

Combine diced vegetables, meat and chives. Pour into 4 molds lined with plastic wrap. 

7.

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.