Beef aspic

Ingredients for 4 servings:

• 500 g beef (goulash meat)
• Gelatin (powder)
• 20 g salt
• 8 g black pepper, whole
• 2 bay leaves, small
• Parsley, dried, only if you like
• 90 ml vinegar, wine vinegar 5%
• 1 ½ liters of beef broth
• 1 beef bone (marrow bone)
• Soup vegetables, root vegetables
• 1 small onion(s)
• 1 juniper berry(s)
• 1 clove(s) garlic

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

Simmer the meat on the bone, along with 4 peppercorns, 1 bay leaf, 1 juniper berry, 1 onion, garlic, and the soup vegetables, for 2 hours. If using salted root vegetables, add less salt accordingly. Remove the meat and let it cool, pour the broth through a sieve, and bring to a boil briefly with the remaining ground spices. Then cool quickly to 70°C. Cut the meat into small cubes. Now mix the gelatin according to the instructions. Place the sliced ​​meat in a suitable dish or bowl, pour the broth and gelatin over it, and let it set in the refrigerator. It is recommended to consume it as soon as possible. If you want to preserve the aspic, this is also possible. It is best to do this in jars and cook for a maximum of 90 minutes at 70°C to 75°C. Otherwise, it will not set!