Beef Aspic
By
Alain Ducasse
Chef
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Ingredients
- 1 3/4 pounds beef short ribs, on the bone (750 g)
- 1 3/4 pounds oxtail (750 g)
- 2 quarts pot au feu stock (2 l)
- 1 pint calf’s foot jelly (50 cl)
- 2 shallots
- 1 carrot
- 1 leek
- 1 bouquet garni (1/2 bay leaf, a sprig of thyme, parsley stems)
- 1 teaspoon black peppercorns (2 g)
- 1/3 ounce fleur de sel (10 g)
Instructions
Step 1: Aromatics
Peel all of the vegetables. Wash them and bias cut them into even pieces.
Step 2: Beef
Trim the beef, removing the excess fat. Cut into pieces and place in a stockpot. Cover with cold water, and bring to a boil over a high heat, then strain through a colander.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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