New Version~Burgundy Beef Aspic (Jellied beef with beets and carrots)
Burgundy Beef Aspic (Jellied beef with beets and carrots)
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
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….
5 – saute the sliced veggies with 2 tbsp of butter
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…
9- pour above meat broth into a oiled terrine ..
-add some coriander as desire…..
-add some coriander on top too..
-press to firm .
10- and cover with plastic wrap.
11- cover with the lid and leave to set in the refrigerator for 5-6 hours or over night.
12-Before serve…cook the remaining broth with veggies as side dish….
13- add dried cranberries and cook till the sauce is thicken, salt to taste and set aside.
14- carefully demould the meat after it is all set …
-and slice chilled jello beef before serve, serve with warm sauces and veggies .
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