Beef Sulz

For the beef broth, briefly boil the degreased beef broth with white wine.

Soak the gelatine in cold water, squeeze out and dissolve in the hot soup.

Place the cooked and sliced beef on the plate with the hard-boiled egg.

Place vegetables (either cooked al dente or pickled) all around as well.

Pour the cooled soup over the top and chill to allow the brawn to set.

Garnish the beef brawn with edible flowers and/or herbs.

Preparation Tip:

Beef sulz is a quick appetizer or snack if you have beef with soup left over from the day before.

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