Boiled Beef Aspic with Side Dish

5 from 3 votes
Prep Time 20 mins
Total Time 20 mins
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

  • 360 g 2 boiled beef aspic, 180 g each
  • 130 g Boiled caraway potatoes / rest / see my recipe **)
  • 30 g 1 red onion / peeled
  • 1 tbsp Sunflower oil
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 170 g Cooked beetroot / rest
  • 2 tbsp Greek yogurt
  • 2 tbsp Lemon juice
  • 0,5 tbsp Pumpkin seed oil
  • 1 tsp Sugar
  • 1 tsp Light rice vinegar
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 1 tbsp Chive rolls
  • 2 * ½ vine tomatoes
  • 14 piece Green olives / rest
  • 2 piece Maggikraut-Tips (abdominal stump)
  • 2 tbsp Cream of horseradish

Instructions
 

Boiled beef aspic with a side dish:

  • Peel, quarter and slice the red onion and assemble in strips. Fry the boiled potatoes vigorously in a pan with sunflower oil (1 tbsp) / stir fry and finally add the red onion strips / fry them with and season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches) . Cut the beetroot first into slices and then into strips. Made from Greek yogurt (2 tbsp), lemon juice (2 tbsp), pumpkin seed oil (½ tbsp), sugar (1 tsp), light rice vinegar (1 tsp), coarse sea salt from the mill (2 big pinches) and colored pepper from the mill ( Mix a dressing, pour over the beetroot strips and mix together. Wash the chives, shake dry, cut into rolls and add / mix into the beetroot salad. Turn the boiled beef aspic onto 2 plates. Add the fried potatoes and the beetroot salad and cover each plate with half a tomato and 7 olives. Garnish with a Maggikraut tip and serve a dollop (1 tbsp) of creamy horseradish.

See my recipe:

  • Bordelaise gourmet fillet with seasoned-cream-spinach and caraway-potatoes

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