Summary

Ingredients

• 400 g beef (boiled beef), cooked
• 80 g carrot (s)
• 80 g leeks
• 80 g celery
• 80 g shallot (s)
• 600 ml meat broth, strong
• 3 tablespoon capers, non pareille, finely chopped
• 4 m. Gherkin (s), finely diced
• 8 sheets gelatin
• 3 tablespoon vinegar (good white wine vinegar), more if you like
• Salt and pepper, some sugar

For the vinaigrette:

• 12 tablespoon oil, rapeseed or grapeseed oil
• 5 tablespoon vinegar, (white wine vinegar)
• 1 shallot (s), peeled
• Salt and pepper, some sugar
• 1 small Bunch herbs, mixed your choice
• Oil, Styrian pumpkin seed oil

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Instructions

1. Cut the meat into cubes measuring just under centimeters. Blanch the vegetables in 2 mm cubes and in boiling salted water for 1-2 minutes, drain, rinse and dry well on a cloth.
2. Soak the gelatin in cold water, heat the broth and dissolve the gelatin in it. Season the broth very strongly with vinegar and salt and pepper (the gelatine swallows a lot of spice as it solidifies).
3. Pour a half-cm high mirror into a 1 ½ l terrine dish. If you like, place a few parsley leaves on top as a decoration. Let solidify in the refrigerator. Mix the meat and vegetable cubes with the capers and cucumber cubes well and fill the pan. Press something down. Pour in the broth and let it solidify in the refrigerator, preferably overnight.
4. To serve, briefly put the pan in hot water and turn it out.
5. Make a vinaigrette from white wine vinegar, oil, shallots, salt, pepper, a pinch of sugar and herbs of your choice.
6. A starter comes with a small bouquet of lettuce, and a few drops of Styrian pumpkin seed oil are served over aspic and salad.
7. For a meal, the brawn with fried potatoes and a large salad and of course some pumpkin seed oil.