Summary

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

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Instructions

1. 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.
2. 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.
3. Cut the meat into small cubes.
4. Now mix the gelatine according to the instructions.
5. 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.
6. It is advisable to consume it soon.
7. 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!