Beef Aspic

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.