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Boeuf A La Mode En Aspic

Chef.Foodie's picture
Ingredients
  Beef fillet 4 Pound (Rib End)
  Carrots 8
  Onions 3
  Celery sticks 3
  Parsley sprigs 8
  Thyme sprig 1 Small
  Bay leaf 1
  Cloves 3
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Dry sauterne 750 Milliliter (1 Bottle)
  Madeira/Marsala 750 Milliliter (1 Bottle)
  Lard/Oil 2 Tablespoon
  Brandy 3 Tablespoon
  Beef stock 1 1⁄2 Pint
  Calf foot 1
  Gelatin 3 Tablespoon
  Egg whites 2
  Watercress/Parsley 3 (For Garnishing)
Directions

Place in the bottom of an earthenware casserole 2 carrots, 3 onions, 3 sticks of celery, 8 sprigs parsley, 1 sprig thyme, 1 bay leaf, and 3 cloves.
Rub a 4 lb. fillet of beef (rib end) with 1 teaspoon salt and 1/4 teaspoon pepper.
Place it on the vegetables.
Pour over 1 bottle dry Sauterne and 1 bottle Madeira or Marsala.
The casserole must be just large enough for the meat to be entirely covered by the wine.
Cover and leave for 24 hours.
Remove the beef.
Dry thoroughly.
Heat the wine and vegetable marinade with only 1 1/2 pints of the beef stock.
You can use tins or bouillon cubes for this.
Brown the meat carefully on all sides in 2 tablespoons lard or oil.
Pour over 3 tablespoons warm brandy.
Flambe.
Put the meat in a heavy pan.
Pour over the warmed marinade mixture.
Add 1 calves foot split, and 6 carrots peeled but not sliced.
Bring to a boil.
Reduce heat, taste for seasoning and simmer for 4 to 5 hours until tender in the covered casserole.
Take out and put aside beef and 6 carrots.
Strain the stock.
Cool and remove all of the grease.
Dissolve 3 tablespoons gelatine in 1/4 pint cold stock.
Let stand 5 minutes.
Add to the remaining stock.
Beat 2 egg whites until stiff, add to stock.
Heat to the boiling point, stirring constantly.
Remove from heat and let stand 10 minutes.
Strain by pouring stock through a piece of dampened cheesecloth or through a sieve.
Pour stock into a deep mould to the depth of 1/4 inch.
Put mould and the rest of the stock into the refrigerator.
Cut the meat in slices of uniform size 1/4-1/2 inch thick.
Slice carrots thin.
Place a layer of meat slices on the stiff jelly in the mould.
Pour over some of the slightly jellied stock.
Place a layer of carrots on the meat, cover with jelly, then alternate layers of meat, carrots and jelly; the last layer must be meat.
Put in the refrigerator overnight.
When ready to serve, dip mould in hot water for several seconds.
Run a palette knife around the edge of the aspic.
Turn serving dish over mould, reverse, and give a sharp jerk to unmould the aspic onto the serving dish.
Surround with watercress or parsley.
Cut into slices at the table.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
European
Course: 
Side Dish
Method: 
Saute
Servings: 
44

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