John Myers
Roast Beef Jelly À La Papa
The perfect roast beef jelly à la papa recipe with a picture and simple step-by-step instructions.
- 450 g Yesterday’S roast beef (See my recipe: *)
- 1 Carrot approx. 100g
- 200 g Cucumber
- 2 Onions approx. 150 g
- 2 Hard-Boiled eggs
- 2 Packs Gelatin without heating
- 4 tbsp Light rice vinegar
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 4 Flat brawn bowls
- Foil
- Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade, cook in boiling water for about 5 minutes and cut into decorative carrot blossom slices (about 3 – 4 mm thick) with the knife. Hard boil eggs (2 pieces), quench, peel and cut into slices. ! Cut the cucumber into slices and dice the rest. Peel, quarter and slice the onion. First cut the beef into strips and then into cubes. Line the brawn dishes with plastic wrap. Distribute the carrot blossoms and egg slices decoratively on top. Spread the diced roast beef and also diced the cucumber, onion wedges / pieces and the rest of the egg. Mix in the gelatine according to the package instructions (1 liter / 4 bags), stir in light rice vinegar (4 tbsp) and season with coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches). Divide the liquid between the 4 bowls and place in the refrigerator. The brawn is already firm after approx. 3 hours. To serve, turn the brawn out and cut in half if necessary. The foil ensures that the brawn comes out of the mold. Not only does it look beautiful, it also tastes delicious. Serve with tartar sauce or tartarska omacka.
See my recipe: *)
- Roast beef in a Roman pot with green beans and crispy croquettes
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