Make a pickle from the beer with the spices, salt, onion, sugar and balsamic vinegar. Put the veal cheeks in a suitable bowl and marinate them in the pickle. Cover them with foil and let them marinate for one night. Stir the sour cream with the horseradish and season with salt and cayenne pepper. Also marinate for one night.
Put the veal cheeks in a saucepan with the dressing, add one liter of water and simmer on low heat for about 1 hour. If you cook a pig’s foot, it replaces the artificial gelatin and gives an interesting taste. Meanwhile, cut the ham and the vegetables into cubes.
Remove the veal cheeks and strain the liquid into a smaller saucepan. Make the celery as well as the carrots in it with bite and quench them in iced water, so that the vegetables do not become soft, dice them. Now the calf’s cheeks likewise kleinwürfelig cut and with the vegetables as well as the ham mix and in the aspic stand form. Then fill into preserving jars, only 3/4 high. Put the jars in the refrigerator.
Spread the sour cream through a sieve and put it in a suitable bowl.
Soak the gelatin in cold water, squeeze it out and let it melt with a small part of the sour cream on the kitchen stove. Then quickly mix it into the remaining cream. Cover the jars with this amount of solid aspic, close the jars and add the gelatine.
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