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Roast Beef With Sherry Jelly

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  Egg whites 3
  Onion 1 Small
  Leek 2 Ounce
  Celeriac 2 Ounce
  Parsley stalks 2
  Salt 1 Teaspoon
  Peppercorns 8
  Bay leaf 1⁄2
  Clear skimmed meat bouillon 4 Cup (64 tbs)
  Dry sherry 1⁄2 Cup (8 tbs)
  Gelatin 3 Tablespoon (3 Packages)
  Sliced beef roast 1 Pound
  Black pepper 1 1⁄4 Pinch
  Pickled green peppercorns 2 Tablespoon

For the sherry jelly whip the egg whites until semi-stiff.
Clean, wash and finely dice the vegetables and stir with the salt, peppercorns and bay leaf into the egg whites.
Bring the mixture to a boil over high heat, stirring vigorously.
When the egg white has curdled and is floating on the surface add the sherry and heat the bouillon 40 to 50 minutes over a low flame, but do not allow to boil.
Leave the saucepan open a crack.
Dissolve the gelatin in a little cold water.
Pour the meat bouillon through a fine sieve or filter paper and stir in the gelatin.
Allow to cool, stirring frequently.
Place the roast beef on individual plates.
Sprinkle with the black pepper and the drained green peppercorns and pour the gelling liquid over it.
Refrigerate to set the jelly.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1269 Calories from Fat 191

% Daily Value*

Total Fat 21 g32.7%

Saturated Fat 7.6 g38.1%

Trans Fat 0 g

Cholesterol 394 mg131.3%

Sodium 6599.5 mg275%

Total Carbohydrates 42 g14.2%

Dietary Fiber 4.8 g19.3%

Sugars 9.8 g

Protein 210 g420.4%

Vitamin A 26.2% Vitamin C 54.5%

Calcium 19.2% Iron 27.2%

*Based on a 2000 Calorie diet

Roast Beef With Sherry Jelly Recipe