Beetle Bean and Boiled Beef Aspic

Season the beef broth quite strongly with salt, pepper and white wine vinegar (it loses its flavor when it is simmered!). Soak the gelatine in a little cold water, squeeze it out and stir it in. In a bowl, mix the cooked beetle beans with the diced meat and vegetables and place in a loaf pan lined with plastic wrap. Pour over the broth and chill in the refrigerator until the sulz is nice and firm to the touch. Then turn out the sulz, cut into slices and arrange on plates. Season with salt and pepper, drizzle with wine vinegar and pumpkin seed oil and garnish with onion rings and/or radishes.

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