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🍽️ Tafelspitz Aspic with Leaf Salad and Seed Oil Dressing

381 kcal · 30 min · 4 servings

Ingredients

• 400 g beef bones
• salt
• 1 bunch vegetable stock mix
• 1 onion
• 500 g beef (ready for cooking, e.g. brisket, chuck, rib)
• 1 bay leaf
• 80 g carrots
• 80 g yellow turnip
• 80 g kohlrabi
• 80 g celeriac
• 1 bunch chives
• 6 sheets white gelatin
• pepper (from a mill)
• 0.5 untreated lemon (juice)
• 200 g mixed salad (e.g. frisée, arugula, lamb's lettuce, yarrow)
• 4 tomatoes
• 1 red onion
• 2 tbsp dark balsamic vinegar
• 4 tbsp pumpkin seed oil

Instructions

1. 1. Rinse the bones under cold water.
2. 2. Place the bones in a pot with plenty of salted water and bring to a boil.
3. 3. Skim off the foam that rises to the surface with a spoon.
4. 4. Clean the soup vegetables and the onion.
5. 5. Cut the vegetables and onion into large chunks.
6. 6. Rinse the meat.
7. 7. Add the meat, vegetables, onion, and bay leaves to the pot with the bones.
8. 8. Ensure the meat is completely covered with water.
9. 9. Reduce the heat and simmer the meat just below boiling point for 1.5 to 2 hours.
10. 10. Remove the pot from the heat.
11. 11. Let the broth cool down overnight.
12. 12. The next day, peel the carrots, yellow turnips, kohlrabi, and celery.
13. 13. Cut the vegetables into very small cubes.
14. 14. Blanch the vegetable cubes in boiling salted water for 1 to 2 minutes.
15. 15. Drain the vegetables and immediately shock them with cold water.
16. 16. Let the vegetables drain.
17. 17. Rinse the chives.
18. 18. Shake the chives dry.
19. 19. Cut the chives into small rings.
20. 20. Soak the gelatin in cold water.
21. 21. Remove the cooled meat from the broth.
22. 22. Pat the meat dry with a kitchen towel.
23. 23. Cut the meat into very small cubes.
24. 24. Strain 500 milliliters of the Tafelspitz broth through a fine sieve.
25. 25. Warm the strained broth in a pot.
26. 26. Mix the vegetable cubes, meat cubes, and chives.
27. 27. Line four cone-shaped molds with cling film.
28. 28. Fill the vegetable-meat mixture into the lined molds.
29. 29. Squeeze the soaked gelatin well.
30. 30. Dissolve the gelatin in the warm broth.
31. 31. Season the broth with salt, pepper, and lemon juice.
32. 32. Pour the broth over the mixture in the molds.
33. 33. Place the molds, covered, in the refrigerator for about 4 hours.
34. 34. Wash the salad during the cooling time.
35. 35. Sort through and clean the salad.
36. 36. Tear the salad into bite-sized pieces.
37. 37. Blanch the tomatoes briefly with hot water.
38. 38. Shock the tomatoes with cold water.
39. 39. Peel the tomatoes.
40. 40. Cut the tomatoes into quarters.
41. 41. Core the tomatoes.
42. 42. Peel the onions.
43. 43. Slice or shred the onions into thin slices.
44. 44. Whisk the vinegar with the oil for the dressing.
45. 45. Season the dressing with salt and pepper.
46. 46. Distribute the salad, tomatoes, and onion rings onto plates.
47. 47. Drizzle the salad with the dressing.
48. 48. Carefully unmold the cold aspic.

Nutrition per serving

• kcal: 381
• Protein: 32 g · Fett/Fat: 22 g · Carbs: 14 g