Sülze mit Tafelspitz

Ingredients

• 2 carrots
• 200 g celery root
• 0.5 stalk leeks
• 1 onion
• 500 g Tafelspitz (beef)
• 2 Bay leaves
• 2 allspice berries
• 0.5 tsp Peppercorns
• 6 sheets white gelatin
• Salt
• ground pepper
• 2 tbsp fruit vinegar
• a handful parsley

Instructions

1. 1.

   Peel the carrots and celery root, then cut each into thin half‑strips. Blanch in salted water for 1–2 minutes, drain, rinse under cold water, and let dry. Roughly chop the remaining carrot and celery root. Wash, trim, and cut the leeks into large pieces. Halve the onion and brown the cut sides in a hot pot. Add about 700 ml water and submerge the meat. Add bay leaves, allspice, and peppercorns. Add the roughly chopped vegetables and bring to a boil. Reduce heat and simmer gently for about 1.5 hours. Cool the meat in the broth overnight.

2. 2.

   The next day skim the fat from the broth, remove the meat, and slice it thinly. Soak the gelatin in cold water. Bring the broth to a boil, strain through a fine sieve, and measure out roughly 500 ml. Season with salt, pepper, and vinegar, tasting as you go. Squeeze out excess liquid from the gelatin and dissolve it in the hot broth. Let it cool slightly. Layer the vegetables alternately with the meat and parsley into four small ramekins (or a shallow baking dish). Pour the warm broth over the layers and refrigerate for at least 6 hours until set.