Sülze with Tafelspitz and Leafy Salad with Pumpkin Seed Oil Dressing

Ingredients

• 400 g beef bones
• Salt
• 1 bundle soup vegetables
• 1 onion
• 500 g beef (ready-to-cook, e.g., brisket, shoulder, top rib)
• 1 bay leaf
• 80 g carrots
• 80 g yellow beetroot
• 80 g kohlrabi
• 80 g turnip root
• 1 bundle chives
• 6 sheets white gelatin
• pepper (ground)
• 0.5 untreated lemon (juice)
• 200 g mixed salad (e.g., frisée, arugula, lamb's lettuce, wormwood)
• 4 tomatoes
• 1 Red Onion
• 2 tbsp dark balsamic vinegar
• 4 tbsp pumpkin seed oil

Instructions

1. 1.

   For the Tafelspitz, rinse the bones under cold water and bring them to a boil in a pot with plenty of salted water. Skim off the foam that forms. Clean and roughly chop the soup vegetables and onion. Wash the beef and add it with the soup vegetables, onion, and bay leaf to the bones. Ensure the meat is fully submerged. Reduce heat and simmer just above boiling point for 1½–2 hours.

2. 2.

   Remove from heat and let cool overnight.

3. 3.

   The next day, peel and finely dice carrots, yellow beetroot, kohlrabi, and turnip root. Blanch in boiling salted water for 1–2 minutes, drain, and shock in cold water to stop cooking.

4. 4.

   Rinse the chives, shake dry, and cut into small rolls.

5. 5.

   Soak gelatin in cold water. Remove cooled beef from broth, pat dry, and dice finely. Strain 500 ml of the Tafelspitz stock and warm it in a pot.

6. 6.

   Combine vegetable cubes with beef cubes and chives, then fill four cone-shaped molds lined with cling film.

7. 7.

   Squeeze out excess gelatin, dissolve it in the stock, season with salt, pepper, and lemon juice, and pour into the molds. Cover and refrigerate for about 4 hours. Meanwhile wash, trim, and chop salad; blanch tomatoes, cool, peel, quarter, and seed them; slice or shave red onions thinly. Whisk vinegar with oil, season with salt and pepper to make dressing.

8. 8.

   Arrange salad on plates, drizzle with dressing, then carefully unmold the Sülze onto the salad and serve.