Brawn with roast beef

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Heat beef stock, season with salt, pepper and vinegar. Dissolve the gelatine in the stock and allow to cool. Clean, wash and quarter the tomatoes. Roll up roast beef slices and divide them between 4 plates. Garnish with the tomato quarters and the corn grains.

2. 2

   Wash the Pimpernelle and pluck the leaves from the stems. Peel and wash horseradish and scrape off fine curls with a knife. Pour so much stock into the prepared plates until everything is covered. Garnish with Pimpernelle and horseradish curls. Leave the aspic to set in the refrigerator for at least 4-5 hours (preferably overnight). Black bread tastes good with it

3. 3

   With 1 slice (50 g) brown bread and 10 g butter or margarine approx. 1800 kJ/ 430 kcal