Make beef in aspic yourself - really tasty

In this video, I’ll show you how to make beef in aspic. You can find the ingredients in the video description or blog article.
🥩 My free sausage making guide: wurstcircle.com/sausage-guide/
🍽️ Ingredients:
per kg beef in aspic:
500 g beef (e.g. beef brisket)
250 g pickles
250 g final aspic (10% vinegar and 90% cooking broth)
Aspic powder Bloom 240 depending on the desired strength 40 - 50g /1liter
For pickling per kg of meat
25 g nitrite curing salt
3 g sugar
Per liter of broth for cooking
100 % water
20 g salt
50 g onions
1.5 medium bay leaves
1.5 g pepper
0.75 g allspice
0.25 g cloves
📓 Full recipe: wurstcircle.com/recipes/beef-...
📌 Subscribe to my channel: bit.ly/WurstCircleYT
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📩 Contact:
I am happy to get any feedback, suggestions and inquiries. Please e-mail me at: daniel(at)wurstcircle.com
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🎵 Music:
Good Morning by Amine Maxwell
/ aminemaxwell
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[@roamingthereal4060]

Criminally underrated channel. Great job.

[@bengabrielson9381]

this is a weird thought, but I'd be really curious what happens if you dry aged the beef aspic after making it into 4:40 . would the gelatin be palatable after becoming dehydrated?
I'm thinking dry aged marbled wagyu beef, but with gelatin broth instead of fat

[@david4499]

Excellent

[@lethaltempo1632]

Good job bro