Sour meat with yoghurt remoulade

Name: Sour meat with yoghurt remoulade
Cook time: 2 h
Total time: 2 h
Yield: 5
Ingredients: 2 medium-sized carrots; 1 thick stalk of leek (leek); 2-3 Bay leaves; 2 Cloves; 1 TEASPOON Peppercorns; 1/4 l White wine vinegar; 3 medium-sized onions; 12 sheets white gelatine; 50 g sugar, white pepper; 200 g Gherkins (glass); 2 eggs, 1/2 bunch parsley; 250 g light salad cream; 150 g Whole milk yoghurt

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 5

2 medium-sized carrots
1 thick stalk of leek (leek)
2-3 Bay leaves
2 Cloves
1 TEASPOON Peppercorns
1/4 l White wine vinegar
3 medium-sized onions
12 sheets white gelatine
50 g sugar, white pepper
200 g Gherkins (glass)
2 eggs, 1/2 bunch parsley
250 g light salad cream
150 g Whole milk yoghurt

Directions

1
Peel or clean, wash and roughly chop the carrots and leeks. Wash the meat. Boil everything with 1 1/2 l water, 1 tablespoon salt, bay leaf, cloves, peppercorns and 100 ml vinegar. Simmer covered for 1 1/2-1 3/4 hours. Skim in between
2
Peel onions and cut them into rings. Soak gelatine in cold water. Remove meat and vegetables from the stock. Sieve broth. Let it boil down to 1 l at high heat for about 10 minutes. Cook the onion rings in the stock for about 3 minutes. Stir about 150 ml vinegar and sugar into the stock. Season to taste with salt and pepper. Squeeze the gelatine and dissolve in the hot stock
3
Cut the rind off the meat, remove the bones. Cut meat into thick slices. Cut carrots and half of the gherkins into slices. Layer with the meat in a large flat dish. Pour the broth and onions over it. Chill overnight
4
Hard boil eggs. Quench, peel and let them cool down. Finely dice the rest of the cucumbers. Wash and chop parsley. Dice eggs finely. Mix everything with salad cream and yoghurt. Season to taste with salt and pepper. Arrange everything. Fried potatoes taste good with it.