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🍽️ Cold Beef Jellied Meat with Boiled Beef

334 kcal · 30 min · 4 servings

Ingredients

• 2 Carrots
• 200 g Celeriac
• 0.5 Stalk Leek
• 1 Onion
• 500 g Boiled Beef (Beef)
• 2 Bay leaves
• 2 Allspice berries
• 0.5 tsp Black peppercorns
• 6 Leaves white Gelatin
• Salt
• Pepper (from the mill)
• 2 tbsp Fruit vinegar
• 1 Handful Parsley

Instructions

1. 1. Peel the carrots and the celery.
2. 2. Cut half of the carrots and celery into thin strips.
3. 3. Blanch (cook briefly in boiling water) these strips for 1 to 2 minutes in salted water.
4. 4. Drain the vegetables, shock them with cold water, and let them drain.
5. 5. Roughly chop the remaining carrot and celery.
6. 6. Wash and clean the leek.
7. 7. Cut the leek into large pieces.
8. 8. Halve the onion.
9. 9. Brown the cut surfaces of the onion in a hot pot.
10. 10. Deglaze everything with about 700 milliliters of water.
11. 11. Place the meat into the liquid.
12. 12. Add bay leaves, allspice berries, and pepper.
13. 13. Add the roughly chopped vegetables.
14. 14. Bring the mixture to a boil once.
15. 15. Reduce the heat and let the meat simmer gently for about 1.5 hours.
16. 16. Skim the fat off the broth the next day.
17. 17. Remove the meat from the broth.
18. 18. Slice the meat into thin slices.
19. 19. Soak the gelatin in cold water.
20. 20. Bring the broth to a boil.
21. 21. Strain the broth through a fine sieve.
22. 22. Measure out about 500 milliliters of broth.
23. 23. Season the broth with salt, pepper, and vinegar.
24. 24. Taste the broth and adjust seasoning if needed.
25. 25. Squeeze out the soaked gelatin.
26. 26. Dissolve the gelatin in the hot broth.
27. 27. Let the broth cool down slightly.
28. 28. Layer the vegetables alternately with the meat and parsley in four portion molds.
29. 29. Pour the lukewarm broth over the layers.
30. 30. Let the jelly set in the refrigerator for at least 6 hours.

Nutrition per serving

• kcal: 334
• Protein: 30 g · Fett/Fat: 21 g · Carbs: 7 g