Summary

Ingredients

• 1 liter water
• 1 bay leaf
• 3 peppercorns
• 1 tablespoon salt
• some soup greens, cut into small pieces
• 1 onion (s), quartered
• 250 g veal
• 250 g pork
• 125 ml vinegar
• salt
• sugar
• 1 sachet ground gelatin
• 5 tablespoon water, cold, to stir

Print Recipe Pin Recipe

Instructions

1. Add water, bay leaf, peppercorns, salt, roughly-cut soup greens, and quartered onion to a large pot. Bring to a boil over high heat.
2. Add veal and pork to the boiling broth. Reduce heat to low and simmer for roughly 40 minutes until the pork reaches 63 °C (145 °F) and the meat is tender.
3. Remove the meat from the broth with a slotted spoon and let cool to room temperature. Once cool, cut into cubes.
4. Pour the broth through a sieve into a bowl. Measure out 3/8 liter (roughly 375 ml) of the strained broth.
5. Season the measured broth with 125 ml vinegar, salt, and sugar to taste.
6. In a small bowl, mix the ground gelatin with 5 tablespoons of cold water. Let sit for 10 minutes to swell.
7. Heat the seasoned broth over high heat until boiling. Add the swollen gelatin and stir constantly for 2-3 minutes until completely dissolved.
8. Stir the meat cubes into the hot broth with dissolved gelatin. Pour the mixture into a cold-rinsed dish or individual coffee cups.
9. Refrigerate for at least 4 hours until the aspic is firm and set.
10. Serve with fried potatoes and tartar sauce.