John Myers
Ingredients for 6 servings:
- 400 g boiled beef, cooked
- 80 g carrot(s)
- 80 g leek
- 80 g celery
- 80 g shallot(s)
- 600 ml meat broth, strong
- 3 tbsp capers, non pareille, finely chopped
- 4 medium-sized gherkins, finely diced
- 8 sheets of gelatin
- 3 tbsp white wine vinegar, good, more to taste
- salt and pepper
- some sugar
- 12 tbsp rapeseed oil or grapeseed oil
- 5 tbsp white wine vinegar
- 1 shallot(s), peeled
- salt and pepper
- some sugar
- 1 small bunch of mixed herbs of your choice
- Pumpkin seed oil, Styrian
Instructions
Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 2 minutes; Total time approx. 4 hours 32 minutes
a small, fine meal made from the leftovers of the boiled beef…
Cut the meat into approximately 1/2-inch cubes. Cut the vegetables into 2-mm cubes and blanch in boiling salted water for 1-2 minutes, drain, rinse, and dry thoroughly on a cloth. Soak the gelatine in cold water, heat the broth, and dissolve the gelatine in it. Season the broth generously with vinegar, salt, and pepper, and perhaps a little sugar (the gelatine absorbs a lot of the flavor as it sets). Pour a 0.5-cm-high layer into a 1.5-liter terrine dish. Garnish with a few parsley leaves, if desired. Let it set in the refrigerator. Mix the meat and vegetable cubes well with the capers and cucumber cubes, and pour into the dish. Press down lightly. Pour in the broth and let it set in the refrigerator, ideally overnight. To serve, briefly place the dish in hot water and turn it out. Make a vinaigrette with white wine vinegar, oil, shallots, salt, pepper, a pinch of sugar, and herbs of your choice. Serve as an appetizer with a small salad bouquet, and drizzle a few drops of Styrian pumpkin seed oil over the aspic and salad. Serve as a meal with fried potatoes and a large salad…and, of course, some pumpkin seed oil.
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