Boiled beef aspic with fried potatoes and horseradish and apple dip

COOK TIME
285 mins

TOTAL TIME
285 mins

Ingredients

Directions

1. 1

   Wash the meat and let it drip off. Peel and halve 1 onion and fry it in a pan without fat for about 5 minutes on the cut surface. Bring approx. 3 litres of water, bay leaf, juniper berries, cloves, salt, onion and peppercorns to the boil in a large pot. Add the meat and simmer covered over medium heat for about 3 hours

2. 2

   Clean or peel and wash the soup greens and cut into large pieces. Add vegetables to the meat after about 15 minutes. Skim off any foam from the broth with a skimmer

3. 3

   Clean and peel carrots and celery and cut them into fine sticks. Clean, wash and cut leek into fine rings. Take the meat out of the stock, let it cool down and put it in a cool place. Pour stock through a fine sieve. Measure out 2 litres, use the remaining stock for other purposes. Pour measured stock into a pot. Add prepared vegetables to the stock and cook covered for 8-10 minutes. Pour stock through a sieve and collect in a pot. Drain the vegetables. Soak gelatine in cold water. Squeeze the gelatine and dissolve in the hot stock. Season to taste with soy sauce, vinegar, salt and pepper, put aside

4. 4

   Cut the meat into thin slices with a slicing machine or an electric knife. Alternately layer the drained vegetables in a pâté or box form (approx. 1.5 litres capacity). After 2-3 layers, sprinkle with stock. Finish with meat. Use the remaining meat and stock for other purposes. (For example layered in preserving jars, to give away as a present). Cover and put in a cool place overnight. Wash the potatoes and cook in boiling water for about 20 minutes. Drain, rinse with cold water and peel. Leave to cool and chill overnight

5. 5

   For the dip, peel and finely grate the horseradish and apple. Grate the apple all around, so that the core remains. Wash parsley and shake dry. Pluck off leaves and chop finely. Set something aside for garnishing. Whip the sour cream and cream with the whisk of the hand mixer until stiff. Fold in parsley, horseradish and apple, season with salt and pepper. Put them in a cold place. Roast pumpkin seeds in a pan without fat. Take them out and let them cool down. Sprinkle dip with it

6. 6

   Peel 2 onions and chop finely. Cut the potatoes into slices. Heat clarified butter in two large frying pans. Fry the potatoes until golden brown and crispy. Add the onions, fry briefly and season with salt and pepper. Dip the pan briefly in hot water and turn out the aspic onto a plate. Cut into slices. Arrange aspic with fried potatoes and dip. Sprinkle with parsley that has been set aside. Serve with a lamb's lettuce with radishes

7. 7

   Waiting time approx. 12 hours

Nutrition Facts

KCAL
660 kcal

CARBS
39 g

FATS
38 g

PROTEINS
39 g