Jellied Beef Aiguillettes with Tomatoes, Olives, Pearl Onions and Baby Greens
- 3 1/2 lbs beef aiguillettes (rump steak or baron tips) (1.5 kg)
- 7 ounces fatty bacon pieces, 4 in. (5 mm) wide and 1/5 in (10 cm) long (200 g)
- 1 quart red wine, full-bodied and young
- 1 quart beef consommé
- 9 ounces carrots, cut into large slices (250 g)
- 3 1/2 ounces onions, cut into large slices (100 g)
- 2 celery hearts
- 2 very ripe tomatoes
- 1 calf’s foot
- 2 pork rinds
- 7 tablespoons cognac (10 cl)
- 5 cloves garlic
- 2 cups goose fat (50g)
- 2 cups butter (50 g)
- a few mushrooms
- 1 cup beef aspic (25 cl)
- 2 egg whites
- wine vinegar
- olive oil
Step 1: Aiguillettes
The day before serving, lard the beef aiguillette diagonally with well seasoned bacon fat, and marinate in a mixture of salt, pepper, wine vinegar, and olive oil.
Cover the meat with the red wine, and add the cognac and the whole crushed garlic cloves.
Remove the meat from the marinade, dry it well, and brown it on all sides in goose fat and butter.
Sweat the rinds and the vegetables in a cast iron pot large enough to fit the contents. Place the aiguillettes on top, and add the calf’s foot, the mushrooms, and a bouquet garni of thyme and parsley. Cover with the marinade and finish off with the consommé.
Bring to a boil, skim off the fat, and season with salt.
Cover and simmer for at least 3 hours, adding consommé as necessary to keep the level of liquid even.
Let the aiguillettes cool in the cooking juices. Remove when nearly cold and, if necessary, trim off any parts which may have dried out during cooking.
Strain the cooking juices and clarify. Let sit for a while, then strain through a dishtowel.
Cut the meat into thin slices, and place on a serving dish, alternating with the vegetables. Cover with the beef aspic.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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