Vegetable Beef Aspic

Ingredients

• 1 bundle of soup vegetables (ca. 250 g)
• 600 g beef (e.g., shoulder)
• 1 onion
• 2 Bay leaves
• 0.5 tsp Peppercorns
• 3 cloves allspice
• 1 Carrot
• 0.5 stalk leek
• 250 g cauliflower
• 0.5 yellow bell pepper
• 1 stalk Celery
• 12 sheets white gelatin
• 50 ml dry white wine
• 50 ml light vinegar
• Salt
• pepper (ground)
• mixed salad for garnish

Instructions

1. 1.

   Wash, trim, and roughly dice the soup vegetables.

2. 2.

   Place the beef in a pot, cover with cold water, bring to a boil once, skim off foam. Peel and halve the onion, add it with the vegetables to the meat. Add bay leaves, peppercorns, and allspice; simmer gently for about 1½ hours.

3. 3.

   Meanwhile peel and finely dice the carrot. Trim the leek lengthwise, cut into fine strips. Cut cauliflower into small florets, wash and drain. Wash, halve, deseed, and finely dice the bell pepper. Wash celery, optionally strip fibers, slice thinly.

4. 4.

   Remove the beef from the finished broth, strain it through a sieve, reheat. Cook all vegetables in the broth for 10–12 minutes until tender. Skim with a slotted spoon, cool rapidly, drain.

5. 5.

   Soak gelatin in cold water. Slice the beef cross‑cut into thin strips.

6. 6.

   Measure about 700 ml of broth. Warm in a pot, add wine and vinegar, season with salt and pepper, dissolve gelatin in it.

7. 7.

   Line a terrine mold with cling film. Layer vegetables with beef slices, pour some broth over, chill for ~15 minutes. Add remaining broth, cover, and refrigerate overnight to set. Remove from mold, discard film, cut into pieces, serve with salad.