Sülze mit Tafelspitz dazu Radieschensalat und Bratkartoffeln
Sülze with boiled beef heart accompanied by radish salad and pan‑fried potatoes is a recipe featuring fresh ingredients from the root vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 bunch chives
- 500 g cooked boiled beef heart
- 6 thin carrots
- 200 g celery
- 3 spring onions
- 6 sheets gelatin
- 400 ml boiled beef broth
- Salt
- ground pepper (from the mill)
- 1 tbsp vinegar essence
- 800 g small peeled potatoes (day‑old, waxy variety)
- 1 bunch radishes
- 4 tbsp olive oil
- 2 tbsp white wine vinegar
- 2 tbsp Vegetable oil
- coriander for garnish
Instructions
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1.
Rinse the chives, shake dry and cut into fine ribbons.
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2.
Slice the boiled beef heart into about 1 cm thick slices, removing fat.
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3.
Peel carrots and celery; cut celery into ~1.5 cm thick sticks. Blanch both in boiling salted water for about 4 minutes until firm yet tender.
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4.
Wash, trim spring onions and halve them crosswise; add to the water and blanch for ~3 minutes. Drain, shock in cold water, then pat dry.
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5.
Soak gelatin in cold water.
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6.
Bring boiled beef broth to a boil and season strongly with salt, pepper and vinegar. Let it cool slightly, stir in well‑pressed gelatin and half of the chive ribbons. When the broth is lukewarm, begin layering.
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7.
Line a terrine mold with cling film and layer one third of the vegetables side by side. Pour some broth over and lay a slice of boiled beef heart on top. Repeat with two more layers, pouring broth between each so that the chilled aspic will bind everything together. Finish by gently pressing down the last layer of meat, covering with cling film and refrigerating for at least 3 hours.
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8.
Meanwhile wash, trim radishes, thinly slice or shave them, and marinate with oil and vinegar. Season with salt and pepper.
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9.
Slice potatoes and fry in hot oil until golden brown. Season with salt and pepper.
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10.
Remove the aspic from the mold, discard cling film, and cut into slices with a hot, sharp knife (briefly dipped in hot water). Plate the slices, serve with pan‑fried potatoes and radish salad. Drizzle radish dressing over the aspic, sprinkle chives and garnish with coriander before serving.
