Tafelspitzsülze in the manner of grandma Ella
Time
Preparation time: 30 min.
Cooking or baking time: 20 min.
Total preparation time: 50 min.
Grandma Ella's Tafelspitzsleze is delicious with potato wedges from the oven. In addition there are herbal sauce with dill and tarragon.
I have prepared the brawn in a box cake form, but you can also take a round glass bowl. It is important that the form is designed before filling with plastic wrap that hangs over the edge of the mold. This greatly facilitates the falling after cooling the brawn.
It takes 500 g of Tafelspitz - a nice piece of wrong fillet of beef goes too. In addition, 500 g breast of veal with cartilage and bone and, if you get it, a calf's foot, sawn into slices. I'll get my foot at the Turkish butcher, no problem at all, he usually has calf feet in stock. There is hardly any flesh on the foot, but it is full of gelatin, so everything becomes very firm. Leaf gelatine is also pure.
ingredients
Root vegetables for the broth:
- 1 carrot
- 1 piece of celery, both peeled
- 1 piece of leek. The vegetables do not have to be crushed, they are thrown away after cooking, then it is too mushy
- 1 onion, unpeeled (gives a nice color) covered with 2 cloves
- 2 bay leaves
- 3 pimento grains
- 1 tbsp of mustard seeds
- 3 juniper berries
- 1 tbsp salt
- 1 tsp pepper
Insert for the brawn:
- 1 carrot
- 1 onion
- 2 gherkins, cut into small pieces
- For 1 L broth, 12 sheets of gelatin, i. 6 liters per half-liter of liquid - please measure stock!
preparation
- Now the meat is just covered in a large pot of water, gently simmering on the stove, which takes about one and a half hours. Try if it is soft - if not, cook for another 20 minutes. The meat has to break away from the calf bone.
- You prepare a second pot and a bowl. With the skimmer you fish out the meat. It comes to cool on a deep plate, if more drops run out.
- The boiled vegetables and the spices are now in the bowl with a skimmer - I do not use it anymore. The broth is seasoned with 2 tablespoons wine vinegar and 1 tablespoon sherry - you can omit - as well as 1 teaspoon sugar and extra salt.
- Grandma Ella always said: You have to taste so that the broth tastes too sour and too salty, then it is right after gelling!
- The meat is now cut small, the veal loosened from the bones, the foot comes away. Maybe a dog is happy with you about the cartilage?
- Now the gelatin is soaked in cold water, it is flocculent, it is expressed and gets into the hot liquid. Stir well! And another tip! Always take a fresh spoon to taste. In saliva are enzymes that interfere with gelling. Carrot, onions and gürkchen are cut raw into very small cubes.
- Now the box cake pan or the dish with plastic wrap, s.o., is laid out and broth, about 5 mm, comes in. From the fridge to gelling - this is the mirror, so that the brawn looks nice and smooth afterwards.
- And then you finally put the chopped meat and the vegetables in it, always pour in broth between the layers until everything is covered. Cover with the drooping foil and put it in the fridge. I put the mold on a tea towel, if you hit it and sleep. Pure in the evening, let it gel over night, topple the next day, put it on a plate and serve. Cut into slices.
For this purpose, I baked potato wedges in olive oil with cumin and salt and baked them in the oven. Serve with a sauce of yoghurt mixed with a bit of mayo and horseradish, fresh dill and tarragon and salt.
I hope the long recipe did not scare you! It is really delicious.
