Beef Sauce with Kernel Oil Marinade

Heat the beef broth and season to taste with salt, pepper and balsamic vinegar. Squeeze the gelatin soaked in cold water well and dissolve in the hot beef soup. Cut the beef into cubes or strips. Pour some jelly into a terrine mold. Put meat in it, then pour some jelly again and let it dress a little in the refrigerator. Continue in this way until everything is used up and the meat is covered with brawn. Refrigerate. Wet terrine mold briefly with hot water before inverting. Turn out the sulz, portion and sprinkle with chives. Drizzle with the prepared marinade. For the marinade, mix the beef broth with salt, pepper, sugar and vinegar, add the oil while whisking vigorously.Mix in pumpkin seeds.Garniturerecommendation: roasted pumpkin seeds, onion rings and green saladsVariations¿ Instead of beef, you can also use cooked pickled tongue or ham, although you could also replace about 100 ml of beef broth with white wine. The soup looks even more attractive if you add pickled gherkin cubes, cooked vegetable cubes (peas, carrots, pumpkin, kohlrabi) or egg slices as an ingredient. Sprinkle the soup with chervil, basil, sorrel or cress for a change. ¿ For mushroom sauce, sweat 400 g of mushrooms in a little butter, let them cool down and mix the mushrooms with 100 g of cooked vegetable cubes.

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