Beef Aspic with Roasted Pumpkin Seeds and Pumpkin Seed Oil
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 750 g beef (boiled beef or mayor`s piece)
- 400 ml broth (from beef boiling)
- 500 ml wine, white, dry
- 1 bunch soup greens (celeriac with greens, carrots, leek)
- 1 bay leaf
- 3 juniper berries, lightly pressed
- 7 sheets gelatine, white
- 1 root / n parsley
- 0.5 ½ bell pepper (s), yellow
- 0.5 ½ bell pepper (s), red
- 1 carrot (s)
- 1 tablespoon oil
- 2 tablespoon vinegar (white wine vinegar)
- 2 stems parsley, smooth
- 4 tablespoon oil (pumpkin seed oil)
- 4 tablespoon pumpkin seeds
- salt
Print Recipe
Pin Recipe Instructions
- Wash and dry the beef and cook it with the cleaned, roughly chopped soup greens in the stock, wine and spices for 1.5 hours. Let the meat cool in the brew. Then remove the fat, remove the meat and cut into fine strips. Pour the broth through a sieve and measure out 500 ml.
- Soak the gelatine in cold water. Peel the peppers with the peeler, clean the carrots and parsley root and dice everything very, very finely, sauté briefly in hot oil, allow to cool. The soaked gelatin in 3 tablespoon. Dissolve in the hot broth and stir into the rest of the broth. Season well with salt and vinegar.
- Important: The aspic loses its taste when it cools, so season it well. Line a flat shape (20 x 30 cm) with cling film. Just cover the bottom with broth. Let it become solid. Place the parsley leaves on top, pour the meat, diced vegetables and the rest of the broth over them and place in a cool place. Then turn the brawn out of the mold, peel off the foil and cut into slices. (8 servings)
- I think it`s nicer when you prepare the brawn in timbale molds. You can also use a muffin tin or old yoghurt pots for this.
- Roast the pumpkin seeds without fat and roughly crush them.
- Arrange the aspic and drizzle with pumpkin seed oil, sprinkle with pumpkin seeds.
- It is ideal as a starter or intermediate course, served on mixed leaf salads that are dressed with a light vinaigrette.
- But also nice with fried potatoes and a mixed salad as a main course - but then add some finely diced gherkins, goes wonderfully with hearty fried potatoes.
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