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Jellied Beef Mold

Farm.Fares's picture
Ingredients
  Boneless chuck beef 1 1⁄2 Pound
  Hot water 1 Cup (16 tbs)
  Unflavored gelatin 1⁄4 Ounce (1 envelope)
  Celery 1⁄3 Cup (5.33 tbs), chopped
  Onion 1⁄4 Cup (4 tbs), chopped
  Pickles 1⁄4 Cup (4 tbs), cubed
  Canned condensed beef consomme 10 1⁄2 Ounce (1 can)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Pimiento stuffed olives 12
  Pimiento strip 3
  Parsley 3
  Olives 3
Directions

MAKING
1 In a pan, add beef and water, and simmer until tender.
2 Remove the meat.
3 Put the meat through the food chopper using coarse blade.
4 Cool the broth.
5 In a bowl, soften gelatin in 2 tablespoons broth.
6 In the remaining broth, cook celery and onion until tender, but still slightly firm for about 10 minutes.
7 Drain, reserving the broth.
8 Combine celery, onion and pickles with meat.
9 In a pan, add enough broth to the consomme to make 2 cups, heat gently.
10 Add in the softened gelatin and stir to dissolve.
11 Into 1 1/2 qt loaf pan, pour a thin layer of gelatin.
12 Place in the refrigerator and chill.
13 Add salt, pepper and beef, to the remainder of gelatin mixture
14 Arrange olive slices and pimiento strips neatly over gelatin in the pan.
15 Spoon in the beef mixture and chill.
16 Carefully unmold on platter.

SERVING
17 Serve, garnished with parsley and stuffed olives.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Beef
Cook Time: 
90 Minutes
Servings: 
8

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