Emprimir
Correo Electrónico
Add a photoRaciónes: 2
Ingredientes
- 2 quart Water
- 1 lb Beef shin, grnd
- 1 lb Bones, beef, gelatinous
- 1 x Carrot, finely minced
- 1 x Celery, stalk, finely minced
- 1 x Parsley, sprig
- 3 x Shallots, finely minced
- 1/2 med Onion, not peeled
- 2 x Bay leaves
- 1 pch Thyme
- 1 pch Rosemary Salt (to taste) Pepper (to taste)
- 2 ounce Cognac
- 2 ounce Port
Direcciones
- Aspic Jelly:Put the water, bones, beef, vegetables and spices in a pot and simmer for 2 hrs. Skim the fat off the surface and strain the liquid through a chinois. Add in the port and cognac.
- Check the consistency of the aspic by pouring 1/2 oz on a plate and refrigerating for 10 min. If the aspic is not hard sufficient, add in 2-3 Tbsp. of unflavored gelatin.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1300g | |
| Recipe makes 2 servings | |
| Calories 135 | |
| Calories from Fat 1 | 1% |
| Total Fat 0.13g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 75mg | 3% |
| Potassium 200mg | 6% |
| Total Carbs 9.43g | 3% |
| Dietary Fiber 1.5g | 5% |
| Sugars 4.87g | 3% |
| Protein 0.73g | 1% |
