Burgundy Beef Aspic

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Preparation Time: 3 – 4 hours
Cooking Time: 6 – 7 hours (including freezing and moulding time)
Serves: 4 – 5 people

Tips

Choose beef shank and cook and marinade the meat one day ahead for more chewy and flavourful tastes.

Ingredients

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

Steps

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.)