Beef Jelly

5 from 7 votes
Prep Time 30 mins
Total Time 30 mins
Course Dinner
Cuisine European
Servings 3 people


  • 300 g Boiled Boiled beef (rest / see my recipe *))
  • 3 piece Hard-Boiled eggs
  • 75 g 1 cooked honey carrot
  • 75 g 1 Onion
  • 250 ml Broth (rest / see my recipe **)
  • 750 ml Water
  • 18 g 2 sachets of white gelatine
  • 6 big pinches Coarse sea salt from the mill
  • 6 big pinches Colorful pepper from the mill
  • 3 piece Flat jellied bowls


  • Boil the eggs hard, quench them, peel them, cut into slices and distribute them on the 3 brawn bowls. Cut the carrot into slices and sprinkle with the egg slices. Peel and quarter the onion, cut into wedges and separate into pieces. Spread the onion pieces over the 3 brawn forms. Cut up the boiled boiled beef and also distribute it on the 3 brawn bowls. Season the bowls with coarse sea salt from the mill (2 big pinches each) and colored pepper from the mill (2 big pinches each). Dissolve the 2 gelatine sachets in 9-10 tablespoons of cold water and let stand / swell for about 10 minutes. Mix the broth (250 ml) with the water (750 ml) and gradually stir into the swollen gelatine with a whisk. Warm up and whisk with a whisk. Bring everything to a boil and distribute over the 3 brawn bowls. Let cool down a little and put in the fridge for a few hours (preferably overnight). Turn the brawn out to serve. The beef jelly goes well with fried potatoes or farmhouse bread.
  • *) Boiled beef with sauce à la Svieckova, Böhm dumplings, honey carrots and cranberries **) Soup with liver dumplings, vegetables, egg custard and soup noodles
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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