BOEUF AUX CAROTTES EN GELEE

 


a piece of beef of about 800 g (1,76 LBS), half a bottle of dry white wine, an onion, thyme, bay leaf, salt, pepper, a kilo (2,2 LBS) of carrots, 4 sheets of gelatin, a glass of port, 50 g (0,11 LBS) of butter, chopped parsley.

Marinate the meat the day before in white wine with the minced onion, thyme, bay leaf and peppercorns.

Drain the piece of beef, pat it dry and brown it briskly with butter.

Wet with the marinade and let braise gently for two hours and a half.

Scrape the carrots and cook them three quarters in salted water.

Drain them and add them to the cooking beef. 

Pour in the port and finish cooking 20 ms.

Remove the meat and drain the carrots. Collect the cooking juices and minutes approx. add the gelatine sheets previously soaked in a little cold water.

Let take the jelly, cover the meat with it and add the carrots to the remaining jelly.

6 Mix.

Surround the meat with the carrots and serve chilled, garnished with chopped parsley. 

You can prick the piece of beef with a few bacon bits.

You can add veal shank, cut into small pieces, and a few meaty beef bones.

It is recommended to accompany with a green salad and a mayonnaise sauce, remoulade

or tartar.

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