Tafelspitz-Sulz

Ingredients

• 150 g cooked Tafelspitz
• 250 ml Tafelspitz broth
• 1 carrot (peeled, finely diced)
• 1 large celery root (peeled, finely diced)
• 3 sheets of white gelatin
• 6 tbsp white wine vinegar
• Salt
• pepper (ground)
• 1 sprig parsley
• parsley
• 1 tart apple
• 2 tbsp lemon juice
• 3 tbsp freshly grated horseradish
• 2 tsp pumpkin seed oil

Instructions

1. 1.

   Slice the Tafelspitz into thin slices or strips.

2. 2.

   Blanch carrot and celery root cubes in boiling salted water for about 2 minutes, remove, shock in cold water, and drain.

3. 3.

   Soak gelatin in cold water.

4. 4.

   Bring the Tafelspitz broth to a boil, add vinegar, salt, and pepper, season strongly, then remove from heat.

5. 5.

   Squeeze out excess water from gelatin and stir into the hot broth.

6. 6.

   Arrange meat and vegetables decoratively on two deep plates, pour the broth over them, and chill in the refrigerator for several hours until set.

7. 7.

   Peel, quarter, core, and roughly grate the apple; mix with lemon juice and horseradish.

8. 8.

   For serving, sprinkle the aspic with pumpkin seed oil, a touch of vinegar, and parsley, and serve alongside the apple horseradish.