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Epicurious
House & Garden

Beef Aspic

By James Beard

Recipe information

  • Yield

    Makes 7 cups

Ingredients

2 1/4 pound beef shin with bone (have the butcher crack it)
1 pig's foot, cut in small chunks
1 veal knuckle
1 onion stuck with 2 cloves
2 carrots
1 bay leaf
1 teaspoon thyme
1 stalk celery
1 clove garlic
1 tablespoon salt
1 cup sherry or Madeira
2 egg whites, lightly beaten (if necessary)

Preparation

  1. Step 1

    Place all ingredients except the egg whites in a pan. Cover and cook over medium heat for about 4 minutes. Add 3 pints water. Bring to the boiling point, cover and simmer for about 3 1/2 to 4 hours at the lowest possible heat. The liquid should just ripple. Pour the stock into a bowl and cool. Chill overnight. Skim off all fat. If the jelly is not clear, bring it to a boil again and add the egg whites. Boil gently for 10 minutes and strain clarified liquid through a cloth.

    Step 2

    What is not used for Turkey en Chaudfroid can be stored for use in another delicious dish.

TagsSherryAlcoholBeveragesFrenchEuropeanBeefMeatSideDinnerDairy FreeGluten FreeNut FreeHouse & Garden
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