Spiced Beef Pot Roast
|Beef round pot roast||3 Pound|
|Dry red wine||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Dry sherry/Brandy||1 Tablespoon|
|Carrot||1 , cut in to chunks|
|Onion||1 , studded with 4 cloves|
|Dried thyme||1 Pinch|
|Canned clear beef consomme||2 Cup (32 tbs)|
|Unflavored gelatin||1 1⁄2 Ounce (1 1/2 Envelopes)|
|Cold water||1⁄4 Cup (4 tbs)|
|Cooked carrots onions and green beans||2 Tablespoon, cooked (For Garnish)|
Brown meat on all sides in a dutch oven, fat side first.
Add wine, water, sherry, carrot, clove-studded onion and seasonings.
Bring to a boil.
Reduce heat and simmer, covered, 3 hours or until meat is tender.
Add more wine or water if necessary.
Remove meat and chill.
Strain cooking liquid; chill and remove fat from top.
Soften gelatin in cold water.
Add to hot consomme and stir to dissolve.
Chill until syrupy but not set.
Coat bottom and sides of an 11 x 4 1/2 x 2 3/4 inch loaf pan with gelatin mixture .
Arrange carrots, onions and green beans on the coated bottom of the pan in an attractive design.
Spoon a little of the remaining consomme over the vegetables to secure; chill 10 minutes.
Combine remaining consomme and refrigerated cooking liquid and warm until melted; stir to blend.
Chill until syrupy.
Slice beef and shingle some of the slices against the sides of the pan.
Layer more slices in the center.
Spoon a little of the half-jelled liquid between the layers of meat to secure them.
Continue layering beef and jelly until all the beef is used.
Pour the remaining jelly over all.
Cover with foil and chill at least 4 hours or until firm.
Invert pan on a long serving platter and press hot towels against the outside of the pan until the mold releases; lift off pan.
To serve, separate slices of beef with serving fork and spoon.