Vegetable Beef Aspic
(Percentage of daily recommendation)
|Calorie||524 kcal||(25 %)|
|Protein||82.66 g||(84 %)|
|Fat||13.2 g||(11 %)|
|Carbohydrates||16.44 g||(11 %)|
|Sugar added||0 g||(0 %)|
|Roughage||3.81 g||(13 %)|
|Vitamin A||741.61 mg||(92,701 %)|
|Vitamin D||0.15 μg||(1 %)|
|Vitamin E||0.97 mg||(8 %)|
|Vitamin B₁||0.16 mg||(16 %)|
|Vitamin B₂||0.35 mg||(32 %)|
|Niacin||14.66 mg||(122 %)|
|Vitamin B₆||1.04 mg||(74 %)|
|Folate||61.91 μg||(21 %)|
|Pantothenic acid||1.2 mg||(20 %)|
|Biotin||3.31 μg||(7 %)|
|Vitamin B₁₂||1.77 μg||(59 %)|
|Vitamin C||22.53 mg||(24 %)|
|Potassium||859.65 mg||(21 %)|
|Calcium||141.87 mg||(14 %)|
|Magnesium||70.49 mg||(23 %)|
|Iron||4.95 mg||(33 %)|
|Iodine||0.75 μg||(0 %)|
|Zinc||6.16 mg||(77 %)|
|Saturated fatty acids||5.33 g|
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.
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.
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.
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.
Release from mold and serve with remaining tomato and some lettuce.