Dissolve the gelatine in the slightly warmed beef broth, allow to cool briefly.
Cut the boiled beef into smaller pieces and fill into the ramekins alternately in layers with the vegetables. Top with the jelly and chill well in the refrigerator for at least 3 hours. Turn the aspic out of the mold and remove the cling film. Arrange and garnish with cocktail tomatoes and herbs. Sprinkle with a little white balsamic if desired.
Drizzle with kernel oil.
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