Burgundy Beef Aspic (Jellied beef with beets and carrots)
Ingredients:

1-Beef shank 350 gm

2- 1 medium size beet , peeled carrots 100 gm ,

   -dried cranberries 100 gm  , 8 radish and

   -2 stalks coriander roots

3- Onion, head garlic one each
4- balsamic vinegar or wine vinegar 2 tbsp
5- Water 1000 ml
6- red wine half cup
7- gelatin powder 5 tbsp
8- garlic salt and black pepper 1 tsp each butter 2 tbsp

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

2- In a large pot, add garlic and onion and the meat cover with water , bring to boil over high heat , turn it down to a simmer, and cook until the meat is almost fork tender (2hrs )
(*Option 1… use instant pot for time wise)

3- Take out the meat and drain ,

   -save the broth, and set aside.

 -Break up the meats into flakes…..

-Marinade the meat with red wine, balsamic   vinegar, salt and pepper for 30 mins ,cover and  set aside.

( the above steps can be done one day ahead )

4- cut and slice half the beets and carrots ,save the half uncut carrots with half beet wedges, ready to sauté the thinly sliced veggies….

6- Put the marinaded meat together with the sautéed veggies..

 

-add 500 ml saved broth and cook for a further minutes (15-20mins)..

7- mix 5 tbsp of the gelatin powder with 1/2 bowl(medium size rice bowl)of hot broth,set aside.

8- add above gelatin broth to the pot and stir well..

     – add coriander as desired…