The Tafelspitz aspic is a very good, tasty use of leftovers from Tafelspitz.
Cut the Tafelspitz into fine slices or cubes, then clean the vegetables, finely slice the carrots and cut the leeks into fine rings.
Bring plenty of water to a boil and blanch the carrots for 5 minutes and the leeks for 2 minutes.
Immediately lift out with a ladle and place in ice water to preserve the color.
Boil the broth (should be very strongly flavored) according to instructions with agar-agar – if you like it more acidic you can already add some good basalmico vinegar here.
Pour some broth into the terrine dish and let it gel in the fridge for 10 minutes, then add the meat cubes.
Pour again the broth and let it cool down in the refrigerator. Put the carrots and leeks on top and pour the rest of the broth.
Stir the sour cream, chives, salt & pepper to make a creamy sauce and you have a delicious appetizer.
If you serve the aspic with salad or fried potatoes, you have a light main course.
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