Cold Braised Beef Provencale
|Olive oil||4 Tablespoon|
|Onions||4 Large, peeled and slice|
|Carrots||4 Medium, peeled and sliced|
|Garlic||5 Clove (25 gm), peeled and minced|
|Veal shanks/Knuckles||2 , cracked|
|Lean beef||2 Pound, cut into 2 inch pieces|
|Dry red wine||4 Cup (64 tbs)|
|Bacon||1⁄4 Pound, blanched and diced|
|Ground pepper||1⁄2 Teaspoon|
|Beef stock||2 Cup (32 tbs)|
|Unflavored gelatin||1 Tablespoon|
|Jumbo spanish olives stuffed with pimentos||10|
|Carrots||3 Large, peeled, sliced, and cooked|
In a large heavy kettle set over medium-high heat, warm 2 tablespoons olive oil.
Add the onions, 4 sliced raw carrots, and garlic.
Saute all until onions are golden, about 10 to 15 minutes.
Remove the vegetables with a slotted spoon, place in a large bowl, and set aside.
Add the other 2 tablespoons oil to the kettle along with the veal shanks (or knuckles).
Fry the shanks, turning frequently, until brown.
Using a slotted spoon, remove the veal and place it with the vegetables.
Brown the beef in the oil remaining in the kettle.
When the beef is browned on all sides, return the vegetables and the veal bones to the pan.
Pour in the red wine.
Make a bouquet garni by combining parsley, thyme, cloves, and bay leaves.
Tie up in cheesecloth.
Add this to the kettle along with the bacon, orange zest, salt, and pepper.
Bring the contents of the pan to a boil, cover, then simmer over very low heat for about 6 hours or until the meat is tender.
After the cooking has been completed, skim off all fat, or chill the contents of the kettle until the fat has hardened, thus simplifying its removal.
Remove vegetables, meat, bouquet garni, and orange zest from the broth.
Save the broth and the braised beef.
Discard all other ingredients.
Strain the broth through a piece of cheesecloth to clarify it.
Then boil it, uncovered, over high heat to reduce to 2 cups.
Add 1 cup of the beef stock.
Take pan off the heat.
Soften 1 tablespoon gelatin in 1 cup remaining stock for 5 minutes.
Add this to the flavored beef broth combination and stir over low heat until gelatin has completely dissolved.
Julienne the braised beef into 1/4-inch strips.
Place the Spanish olives in a 5 x 9 x 4-inch loaf pan.
Add 1/2 of the julienned meat to create the first layer.
Place the cooked carrot slices evenly over the meat to create the second layer.
The third layer is composed of the rest of the meat.
Fill the loaf pan with the flavored beef broth.
Cover and refrigerate to set, about 5 hours or overnight.
Unmold onto a serving platter and garnish with fresh parsley.