Muffins of Beef Root Vegetable Sauce From the Steamer

For the sulz muffins, wash and peel the vegetables (save the peels) and set aside. Place vegetable peels, shallot, beef, water and spices in an unperforated container and steam at 100° C for about 45 minutes. Steam the peeled carrots and celery bulb for the last 20 minutes.

Then strain the soup, add salt and pepper to taste if necessary, and bring to a boil on the stove with agar agar for 5 minutes. Discard the peelings and shallot.

Allow meat, celery and carrots to cool slightly and cut into small cubes. Pour into muffin tins and top with soup until tins are full. Allow to cool and set.

Peel and finely chop the shallots. Now marinate the sulz muffins with onion, balsamic vinegar and pumpkin seed oil, season with salt and pepper and serve the finished muffins with brown bread as an appetizer.

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