Beef aspic

Ingredients for 10 servings:

• 500 g beef, for cooking (soup meat or boiled beef)
• 2 bunch soup vegetables
• 1 bunch of spring onions
• 15 sheets of gelatin
• Salt, fresh parsley
• 250 g sour cream (sour cream)
• 2 tbsp natural yogurt
• salt and pepper
• Chives, fresh
• possibly oil (Styrian pumpkin seed oil)

Instructions

Working time approx. 1 hour; Rest time approx. 8 hours; Cooking/baking time approx. 2 hours; Total time approx. 11 hours

with root vegetables and (cold) chive sauce

Beef broth: Bring about 3 liters of water to a boil and season with at least 2 tablespoons of salt. Meanwhile, clean/peel the soup vegetables. Roughly chop one half and add it to the soup water along with the beef and parsley. Cut the second half into small cubes. After about 1.5 hours, skim off the first half of the soup vegetables (roughly chopped) and add the second half to the boiling soup and simmer for about 30 minutes. If necessary, add more water or seasoning. You should end up with 1 liter of soup. After two hours (total cooking time), the beef should be tender enough. Remove the beef and diced soup vegetables. Finely slice the spring onion. Cut the beef into small pieces. Version 1: (I prefer this, although it requires more preparation time) Refrigerate the soup overnight and skim off any excess fat the next day. Soak the gelatin, warm it (according to the package), and stir it into 1 liter of cold soup. Layer the beef, diced vegetables, and spring onions in a loaf pan and pour the soup over them. Refrigerate for about 8 hours. Option 2: Soak the gelatin and stir it into the warm soup. Layer the beef, vegetables, and spring onions in a loaf pan and pour the soup over them. Refrigerate for about 8 hours. Sauce: Mix the yogurt and sour cream. Stir in salt, pepper, and chives. If desired, you can refine the sauce with garlic. Other: This recipe is intended for 10 servings of 1 slice each – an appetizer portion. Always add 4-5 gelatin leaves per liter. My soup didn’t set completely once. When I eat the “sulk,” I garnish it with onions and pumpkin seed oil. But that’s a matter of taste. Since I used a silicone mold, there is no need to line the mold with cling film beforehand.