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Beef In Aspic

Chef.at.Home's picture
Ingredients
  Round steak 3 Pound
  Veal knuckle 1 , cracked
  Scallion 1
  Carrot 1
  Parsley sprigs 2 Small
  Vinegar 2 Tablespoon
  Water 2 Cup (32 tbs)
  Salt 1 1⁄2 Teaspoon
  Garlic salt 1⁄8 Teaspoon
  Dry mustard 1⁄3 Teaspoon
  Powdered allspice 1⁄2 Teaspoon
  Powdered cloves 1⁄2 Teaspoon
  Powdered mace 1⁄2 Teaspoon
Directions

1. Cut the beef in 1-inch cubes, and place in a kettle with the veal knuckle, the soup greens, (1 scallion, 1 carrot, several sprigs of parsley) the vinegar and water. Cover and simmer 3 hours, or until the meat is so tender that it can be pulled apart with a fork. Let it cool in the liquid.
2. Remove the meat and chop it coarsely.
3. Skim the fat off the cooking liquid and strain the liquid. Add salt, garlic salt, mustard, allspice, cloves and mace to the liquid, and bring it to a rapid boil.
4. Add the meat, heat thoroughly.
5. Pour into a bowl or mold and chill. When the liquid begins to stiffen, stir it to distribute the meat evenly. Chill in the refrigerator, until firm, 1 hour or longer.
6. Unmold, and serve with a salad garnish, or with spiced peaches.

Recipe Summary

Cuisine: 
European
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Beef

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