Summary
Ingredients
Instructions
- Cook the beef until soft in boiling salted water (works very well in a pressure cooker) and remove from the bones. Put in a terrine.
- Cook 1 l of the cooking stock with vinegar, all the spices and the quartered onion for 10 minutes.
- Soak the gelatine according to the instructions, squeeze it out and dissolve it in the hot, strained brew. Pour over the loosened meat.
- Chill until the sulz has gelled.