📝 About This Recipe
A cornerstone of German 'Brotzeit' culture, Sülze is a masterwork of patience and precision, featuring tender simmered meats suspended in a crystal-clear, vinegary jelly. This recipe elevates the rustic classic by using premium beef and aromatic root vegetables, creating a mosaic of textures that is both refreshing and deeply savory. It is the ultimate testament to the German culinary philosophy of preserving quality ingredients in a beautiful, sliceable form.
🥗 Ingredients
The Meat and Broth Base
- 2 lbs Beef Top Round or Tafelspitz (trimmed of excess fat)
- 1 piece Pork Knuckle or Trotter (split, for natural gelatin)
- 8 cups Water (enough to cover the meat)
- 1 tablespoon Salt (plus more to taste)
Aromatics for Simmering
- 2 large Carrots (peeled)
- 1 stalk Leek (white and light green parts only)
- 1 large Yellow Onion (halved, skin left on for color)
- 10 pieces Black Peppercorns (whole)
- 3 pieces Bay Leaves
- 4 pieces Juniper Berries (lightly crushed)
- 2 pieces Cloves (whole)
The Aspic Finish
- 1/2 cup White Wine Vinegar (high quality, for a sharp tang)
- 8-10 sheets Gelatin Sheets (depending on broth strength)
- 6-8 pieces Cornichons (sliced into rounds)
- 3 pieces Hard-boiled Eggs (sliced into rounds)
- 1/4 cup Fresh Parsley (finely chopped)
- 1/2 small Red Onion (sliced into very thin rings)
👨🍳 Instructions
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1
Place the beef, pork knuckle, and salt in a large stockpot. Cover with cold water and bring to a boil. Skim off any grey foam that rises to the surface to ensure a clear broth.
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2
Once clear, add the carrots, leek, halved onion, peppercorns, bay leaves, juniper berries, and cloves. Reduce heat to a very low simmer.
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3
Simmer gently, partially covered, for 2.5 to 3 hours or until the beef is fork-tender. Do not let it boil vigorously, as this will cloud the liquid.
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4
Remove the meat and the carrots from the pot. Set them aside to cool slightly. Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot.
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5
Measure out 4 cups of the strained broth. Stir in the white wine vinegar. Taste the liquid; it should be quite salty and noticeably acidic, as flavors dull once chilled.
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6
Bloom the gelatin sheets in cold water for 5 minutes. Squeeze out excess water and whisk them into the warm broth until completely dissolved.
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7
Dice the cooked beef into 1/2-inch cubes. Slice the cooked carrots into decorative rounds or stars.
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8
Prepare a rectangular glass dish or individual ramekins. Pour a thin layer (1/4 inch) of the liquid broth into the bottom and place in the freezer for 10 minutes to set.
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9
On top of the set layer, arrange a decorative pattern using the egg slices, carrot rounds, cornichons, and red onion rings. Sprinkle with a little parsley.
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10
Carefully add the diced meat over the vegetables, ensuring it is evenly distributed but not packed too tightly.
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11
Slowly pour the remaining broth over the meat and vegetables until everything is submerged. Use a toothpick to pop any visible air bubbles.
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12
Cover with plastic wrap and refrigerate for at least 6-8 hours, preferably overnight, until firm and set.
💡 Chef's Tips
For a crystal-clear aspic, never let the broth boil hard; a lazy bubble is all you need. If using powdered gelatin instead of sheets, use 2 tablespoons and bloom it in a little cold broth before adding to the warm liquid. Always over-season the warm broth slightly with vinegar and salt, as the cold temperature mutes the intensity of the flavors. To unmold easily, dip the bottom of the dish in warm water for 5-10 seconds before inverting onto a platter. Use the best quality vinegar you can find, as it provides the essential 'bright' counterpoint to the rich meat.
🍽️ Serving Suggestions
Serve thick slices with a side of crispy Bratkartoffeln (fried potatoes) for a classic pub meal. Accompany with a dollop of spicy German mustard or a creamy horseradish sauce. A cold, crisp Pilsner or a dry Riesling cuts through the richness of the meat perfectly. Serve as part of a 'Brotzeit' platter with crusty sourdough rye bread and salted butter. Garnish with extra fresh chives and a few more cornichons on the side.