Beef aspic, a kind of Jelly meat of old time favor from West to East…. it is a hearty appetizer often served  at receptions or wine tastings in Burgundy ,a popular festive cold starter or side dish from Easter till Christmas ,and I simplified  steps with easy ingredients which came out more than good,so let us try here and have a hearty appetite  !

 

Ingredients:

1:beef shank       2 kg

2: carrots            1 kg  ( half cook with meat, half cook as side dish)

3:onion,   leak    head garlic       1 each

4:butter                           2 tbsp

5: beef broth                   900 ml

6: Brandy ( any kind )   3~4  tbsp

7: wine vinegar               1~2 tbsp

8: gelatin powder           3 tbsp

9: peppercorns               some       salt to taste

*serve 6~8 people

 

 

 

Steps: 

1: Blanch beef shank with 3 tbsp of vinegar , drain and set aside.

2:  In a large pot, add garlic and peppercorns wrap with cheese cloth and the meat,

     cover with beef broth and water, make sure the meat is submerged. 

     Bring to boil over high heat, turn it down to a simmer,salt to taste

     and cook until the meat is almost fork tender ( 2 hrs)

3: Take out the meat and drain the broth, and break up the meats into flakes.

     marinade the meat with brandy and wine vinegar for 30 mins, cover and set aside.

4: cut and slice the veggies , ready to saute….

5: Saute the veggies with 2 tbsp of butter, add 1/2 cup of  the broth and cook for 3 mins…

6: Put the meat back on and cook for a further mins ( 20~25 mins)with 1 cup of broth

    until the sauce is thicken,then  turn off the heat.

7: mix 3 tbsp of the gelatin powder with 1/2 bowl( medium size rice bowl)  of the  broth while it is still hot..

8: add above to the meat ,blend evenly and mix with some coriander .

9: Pour into a terrine , press to firm..

10 : add some coriander on top…and cover with plastic wrap…

   * cover with the lid and leave to set in the refrigerator for 5…6 hours or over night ( optional )

11: cook the remaining broth with carrots as side dish …

 

add dried cranberries and cook till the sauce is  thicken, taste and set aside.

12: demould  the meat after it is all set, slice and serve chilled with horseradish .

13: option 2.. serve with warm sauce as appetizer.

 

                   Bon Appetite  !