Brawn Europe meets Asia
45 mins
45 mins
Ingredients
- 500 g Soup meat
- 200 ml dry red wine
- 3 medium-sized carrots
- 2 medium-sized onions
- 1 Bay leaf
- 3 Allspice seeds
- 7-10 Tbsp dried sage to taste
- 7-10 Tbsp fresh chopped coriander to taste
- 300 ml Vegetable broth
- 2 TEASPOONS demerara sugar
- 100 ml Soy sauce
- 7-10 Tbsp Brandy vinegar to taste
- 7-10 Tbsp Salt and sugar
- 4 Gelatineplatten
Directions
- 1
Roughly cut the soup meat, sauté lightly in a pan and deglaze with the red wine. Let it boil a little bit, add 300 ml water and salt. Hang the bay leaf, the allspice seeds and the sage in a tea egg in the brew.
- 2
When the meat is tenderly cooked, lift it out of the stock with a ladle, let it cool down a bit, remove fat and sinews and dice it finely (approx. 1-2cm edge length); then mix it with the soy sauce and let it stand.
- 3
In the meantime, dice the carrots very finely and cook them in the vegetable stock until they are firm to the bite. Pour the vegetable stock into the meat stock and mix the carrots with the chopped coriander. Quarter the onions and cut them into thin slices.
- 4
Fry in butter and caramelise with the brown sugar.
- 5
Measure 300 ml of the brew-broth mixture, heat it up, salt it well and season with vinegar and sugar. (Rather a little too much, so that the aspic does not taste bland afterwards). Melt the gelatine prepared according to the instructions on the packet in the lukewarm stock.
- 6
In a preserving jar, first layer some gelatine stock, then carrots, then onions, then meat, then gelatine stock, then again carrots, etc. until all is used up. Finish off with gelatine stock - if you like, you can put a sprig of dill or fresh parsley on top.
- 7
Close the glass and allow to solidify in the refrigerator for at least 2 hours.
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