| Recipe |
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Preparation
Put the water, bones, beef, vegetables and spices in a pot and simmer for 2 hours. Skim the fat off the surface and strain the liquid through a chinois. Add the port and cognac.
Check the consistency of the aspic by pouring 1/2 ounce on a plate and refrigerating for 10 minutes. If the aspic is not hard enough, add 2-3 tablespoons of unflavored gelatin.
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Ingredients
2 qt Water
1 lb Beef shin, ground
1 lb Bones, beef, gelatinous
1 ea Carrot, finely chopped
1 ea Celery, stalk, finely
, chopped
1 ea Parsley, sprig
3 ea Shallots, finely chopped
1/2 md Onion, not peeled
2 ea Bay leaves
1 pn Thyme
1 pn Rosemary
Salt (to taste)
Pepper (to taste)
2 oz Cognac
2 oz Port
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Love Making Tips - Side dish | Preserves [1]
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