Burgundy Beef Aspic
Preparation Time: 3 – 4 hours
Cooking Time: 6 – 7 hours (including freezing and moulding time)
Serves: 4 – 5 people
Choose beef shank and cook and marinade the meat one day ahead for more chewy and flavourful tastes.
- 350 gm Beef Shank
- 1 small size beet (peeled)
- 100 gm Peeled carrots
- 100 gm Dried Cranberries
- 1 each Onion, Garlic
- 3 tbsp White Vinegar (for blanching beef)
- 1 box (900 ml) Beef broth
- 500 ml Water
- 4 tbsp Balsamic Vinegar or Wine Vinegar (2 tbsp for marinade, 2tbsp for mixing into sauce)
- 1/2 cup Red Wine or Brandy
- 5 tbsp Gelatin Powder
- 1 tsp each Black Pepper, Garlic Salt
- 1 tbsp Butter
- 4 – 6 Radishes (for garnish)
- 2 tbsp Corn Starch mixed with 3 tbsp water
To Taste Salt and Pepper
- Optional Mustard
- Optional Coriander
- 1 Blanch beef shank in a pot of water with 3 tbsp of white vinegar, drain and set aside./li>
- 2 In another large pot, add garlic, onion and the blanched beef shank. Cover with beef broth and 500 ml water. Bring to boil over high heat. Then simmer for 2 hours until the meat is almost fork tender. (Option: use instant pot to save time.)
- 3 Take out the meat and drain. Save the broth.
- 4 Break up the meat into flakes with a fork. Marinade the meat with red wine or brandy, 2 tbsp balsamic vinegar or wine vinegar, garlic salt and black pepper for 30 min. Cover and set aside.
*The above steps can be done one day ahead./li>
- 5 Cut and slice the peeled beets and carrots. Save half the veggies.
- 6 Sauté the sliced veggies with 1 tbsp butter in a heated wok.
- 7 Add the marinaded meat together to the sautéed veggies. Slowly add 500 ml of the saved broth and bring to boil, then cook in low heat for 15 – 20 mins.
- 8 In another bowl, mix gelatin powder with 1/2 bowl of hot broth and pour into the pot of meat and veggies. Blend evenly. Mix with some coriander (optional.) Set cool.
- 9 Pour the cooled mixture into an oiled terrine. Press to firm.
- 10 Add some coriander on top. Cover with plastic wrap. Then cover the terrine with lid.
- 11 Leave to set in the refrigerator for 5 – 6 hours or overnight.
- 12 Carefully de-mould the chilled beef aspic. Set aside.
- 13 Cook the remaining half of veggies with the remaining broth in medium low heat for about 10 – 15 minutes.
- 14 Add corn starch dissolved in water to thicken the sauce. Add salt and pepper to taste.
- 15 Slice the beef aspic and serve with warm veggies and sauce. Garnish with radishes and dried cranberries. (Optional: also serve with mustard.)
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