Beef Sulz with Green Bean Vegetables

For the beef sulz with green beans, first heat the vegetables for the sulz with a little water until they are thawed. Cut the meat into cubes. Wash the parsley, set aside four beautiful leaves and finely chop the rest. Soak the gelatin in cold water.

Line four ramekins or a larger terrine mold with plastic wrap. Place one parsley leaf in each ramekin.

Mix the thawed vegetables with beef, parsley, salt and pepper. Pour into the ramekins. Squeeze the gelatin, dissolve it in the hot soup and empty it into the ramekins. Freeze for about 30 minutes, then refrigerate for 60 minutes.

In the meantime, heat the green beans (thaw the frozen ones beforehand with a little water) and beans with vinegar, oil, sugar, salt and pepper.

Turn out the brawn onto a plate, arrange it with the green beans and serve the beef brawn with green beans and beans.

Preparation Tip:

Fresh salad also goes well with the beef sulz with green bean vegetables.

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