Beef Brawn
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 3 hrs |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g beef, (oulash)
- Gelatin (powder)
- 20 g salt
- 8 g black pepper, whole
- 2 bay leaf, small
- Parsley, dried, only if you like
- 90 ml vinegar, wine vinegar 5%
- 1 ½ liter beef broth
- 1 beef bone (marrow bone)
- Soup vegetables, roots
- 1 small onion (s)
- 1 juniper berry (s)
- 1 clove garlic
Print Recipe
Pin Recipe Instructions
- Cook the meat with the bone, 4 peppercorns, 1 bay leaf, 1 juniper berry, 1 onion, garlic and the soup vegetables for 2 hours. If you use salted root vegetables, then add correspondingly less salt.
- Remove the meat and let it cool, pour the broth through a sieve and bring to the boil briefly with the remaining ground spices. Then let it cool down a bit to 70 ° C.
- Cut the meat into small cubes.
- Now mix the gelatine according to the instructions.
- Put the cut meat in a suitable dish or bowl, pour the broth with the gelatin over it and let it solidify in the refrigerator.
- It is advisable to consume it soon.
- If you want to boil down the brawn, this is also possible. It is best to use tumbled glasses for a maximum of 90 minutes at 70 ° to 75 ° C. Otherwise nothing will gel!
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