Beef Aspic

A delicious recipe with red wine!

Prepare carrots (1), celery (1) and leek (1) (ready to cook, e.g. peel, remove woody parts and dirt) and cut into cubes.

Season the meat with salt and pepper and fry it in olive oil all around. Remove.

In the drippings, roast the vegetables and the onion briefly. Add the tomato puree and extinguish with the red wine and soup. Add the meat, the calf’s feet and the thyme. Meanwhile, do everything with the lid closed for 2 1/2 to 3 hours, until the meat is tender.

Take out the meat and cool it down. Wrap it in foil and put it to cool.

Strain the broth through a sieve and cool, then you can lift the fat from the broth as a ‘lid’.

Prepare the second unit of vegetables ready for cooking and cut them into not too small stems or pieces. Cook in a little salted water or over steam until just tender.

Dip the tomatoes briefly in boiling water, peel, cut in half diagonally and dice.

Trim the fat from the ham and cut it into stalks.

Remove large lettuce leaves and blanch briefly in boiling salted water or over steam (1-2 min). Drain on a clean dish. Flatten the thick middle ribs with a knife blade.

Mix the cold soup with the creamy beaten egg white and let it bubble up on a small fire. Remove from heat and pour through a filter paper. Pour into the sa

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