Tafelspitzsulz with Pumpkin Pesto

For the Tafelspitzsulz with pumpkin pesto, boil the soup with 200 ml of water, add the peeled carrots, yellow beets and celery.

Simmer until nice and soft.

Then lift the vegetables from the soup, let cool and cut lengthwise into 3 mm thin strips.

Soak the gelatine, squeeze out and add to the soup.

Season well with sherry, salt and pepper.

Brush the terrine mold with oil, insert plastic wrap lengthwise and smooth with kitchen paper.

Now dip the boiled beef slice by slice into the still warm soup mixed with gelatine and line the mold with it.

Leave an overlap of 6 cm at the upper edge, pour in some soup, insert vegetables lengthwise and again insert the boiled beef dipped in soup.

Repeat this process three times, drain with soup and close with overlapped boiled beef.

Press down foil and refrigerate for 3 hours.

Now turn the terrine over and invert onto a baking sheet.

Remove foil and cut into 16 slices (about 15 mm thick).

Arrange 2 slices in the center of each on deep plates, garnish with red onion rings, drizzle with balsamic vinegar and season with fleur de sel, chives and pepper.

Put pumpkin pesto in small portions all around.

Preparation Tip:

The brawn can be supplemented - depending on the season - with radishes, asparagus or pickled mushrooms.

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