Beef Jelly
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Cut the beef into small pieces.
Place the beef in a clean pot and cover with water.
Make the aspic
Simmer gently for 1-2 hours, avoiding long boiling.
Strain the liquid to remove the meat.
Allow the liquid to cool until it sets into a jelly.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Beef
- Releases gelatin and flavour into the water, which sets into a jelly as it cools.
The step that matters
Simmer gently, avoiding long boiling. Gentle simmering draws gelatin and flavour out of the meat while keeping the liquid clear. Vigorous, prolonged boiling makes the liquid cloudy and can weaken the final set.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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