Sülze with Potatoes and Tafelspitz

Ingredients

• 1 Carrot
• 0.25 celery
• 0.5 stalk leek
• 1 onion
• 200 ml dry white wine
• 500 g Tafelspitz
• 2 Bay leaves
• 2 allspice berries
• 0.5 tsp Peppercorns
• 700 g waxy potatoes
• Salt
• 10 sheets gelatin
• 1 tbsp fruit vinegar

Instructions

1. 1.

   Peel the carrot and celery and roughly chop them. Wash, trim, and cut the leek into large pieces. Halve the onion and brown its cut surfaces in a hot pot. Add wine and about 700 ml water and submerge the meat. Add bay leaves, allspice, and peppercorns. Add the coarsely chopped vegetables and bring to a boil once. Skim off the foam that forms. Reduce heat and simmer gently for about 1.5 hours. Let the meat cool in the broth overnight.

2. 2.

   On the next day skim fat from the broth, remove the meat, and slice it thinly.

3. 3.

   Peel the potatoes and cut them into thin slices. Boil in salted water for about 10 minutes. Drain, let rest, then allow to cool.

4. 4.

   Soak gelatin in cold water. Bring the broth to a boil, strain through a fine sieve, and measure out about 800 ml. Season with salt, pepper, and vinegar, tasting as you go. Squeeze excess water from the gelatin and dissolve it in the hot broth. Let it cool slightly. Pour the broth into a mold to a depth of about 5 mm. Chill until set. Layer potatoes and meat alternately in the mold, pouring just enough broth over each layer. Continue until all ingredients are used. Cover with broth and chill overnight until firm.

5. 5.

   To serve, loosen the Sülze from the mold edge with a sharp knife, transfer to a board, and slice into portions.