Vegetable Beef Aspic

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Vegetable Beef Aspic
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 5 h. 50 min.
Ready in
Calories:
524
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie524 kcal(25 %)
Protein82.66 g(84 %)
Fat13.2 g(11 %)
Carbohydrates16.44 g(11 %)
Sugar added0 g(0 %)
Roughage3.81 g(13 %)
Vitamin A741.61 mg(92,701 %)
Vitamin D0.15 μg(1 %)
Vitamin E0.97 mg(8 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.35 mg(32 %)
Niacin14.66 mg(122 %)
Vitamin B₆1.04 mg(74 %)
Folate61.91 μg(21 %)
Pantothenic acid1.2 mg(20 %)
Biotin3.31 μg(7 %)
Vitamin B₁₂1.77 μg(59 %)
Vitamin C22.53 mg(24 %)
Potassium859.65 mg(21 %)
Calcium141.87 mg(14 %)
Magnesium70.49 mg(23 %)
Iron4.95 mg(33 %)
Iodine0.75 μg(0 %)
Zinc6.16 mg(77 %)
Saturated fatty acids5.33 g
Cholesterol102 mg
Author of this recipe:

Ingredients

for
1
Ingredients
600 grams
Beef (shoulder)
1
2
½ teaspoon
3
200 grams
2
1
8 leaves
white Gelatin
50 milliliters
50 milliliters
light Vinegar
mixed Lettuce (for garnish)

Preparation steps

1.

Place beef in a saucepan, pour in cold water and bring to a boil. Skim off resulting foam. Peel onion, cut in half and add to beef. Add bay leaves, peppercorns and cloves and simmer for about 1 1/2 hours.

2.

Meanwhile, preheat oven to 200°C (approximately 400°F).

Rinse tomatoes and quarter. Place tomatoes on a baking sheet lined with parchment paper and roast for about 15 minutes. Remove, let cool and season with salt and pepper. Set a few tomatoes aside for garnish.

Rinse carrots and zucchini, trim, peel and dice. Pour beef and broth through a sieve. Return broth to heat and blanch vegetables in broth for 1-2 minutes. Remove, rinse, shock in ice water and drain.

3.

Let beef cool. Soften gelatine in cold water. Shred beef. Pour broth through a sieve again and heat about 700 ml (approximately 3 cups) in a saucepan. Add wine and vinegar, season with salt and pepper. Dissolve gelatine in broth.

4.

Line 4 small terrine molds with plastic wrap. Add carrots and zucchini to each and pour in a bit of broth. Add a quarter of the beef to each, top with tomato and add remaining beef. Pour remaining broth over terrine and chill for about 3 hours.

5.

Release from mold and serve with remaining tomato and some lettuce.