Sunday, December 31, 2006

Beef in aspic

Ingredients:

1 lb boiled beef
1 shallot onions
2 medium carrots
3 cup beef broth
1 pack gelatin
Parsley greens, salt or pickled cucumbers, green salad on taste

Method:

Dissolve gelatin in the hot beef broth; pour a little in every shape, and place the shapes in a refrigerator until the jelly is ready.
Boil carrots, peel, and cut into decorative stars.
Peel onions, cut into medium cubes.
Add 1 tbsp vinegar and 1 tbsp salt to 1 cup water, mix well, and bring to boil, then pour this brine in a dish with onions, and let sit for 5 minutes, then drain.
Cut parsley greens thinly,
Pour in the shapes carrot, onion, and parsley, and pour carefully gelatin mix over them.
Place in the refrigerator for 1 – 2 hours, until the jelly is thick.
Slice the beef very thinly, place in the shapes, and pour all of the dissolved gelatin into the shapes.
Place in a refrigerator for 3 hours.
To serve, place the shape in hot water for 1-2 seconds, then cover with a small flat plate, and turn it over. Put the jelly on a large flat serving plate.
Decorate the plate with salad greens, pickled cucumbers cuts, or pickles, boiled vegetables cuts. Serve with horseradish sauce.

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