Recipe for cooking braised beef with aspic and marinated vegetables

Recipes from France :: French Main Dish Meats

This is great for a summer brunch or buffet main course.

2 Tbsp. canola (or other vegetable) oil
3 lbs. beef rolled rump roast
1/2 c. water
1 tsp. salt
1/4 tsp. pepper
1 envelope unflavored gelatine
2 Tbsp. cold water
1 tsp. instant beef bouillon
1 c. dry red wine
Marinated Vegetables

Heat oil in Dutch oven until hot. Cook beef over med. heat until brown on every side; drain. Add 1/2 c. water; sprinkle and distribute beef with salt and pepper. Cover and bake at 325 degrees fahrenheit until tender, about 1 1/2 hours. Cool slightly. Cover and refrigerate beef and broth separately at least 8 hours.

Sprinkle and distribute gelatine over 2 Tbsp. water in saucepan; stir in bouillon and wine. Cook over med. heat, stirring constantly, until gelatine is dissolved. Remove from heat. Skim fat from broth; add enough cold water to broth to measure 1 c.. Stir into gelatine mixture. Place pan with gelatine mixture in bowl of ice and water; stir until mixture begins to thicken, 5-10 mins.

Remove string from beef; trim fat. Cut beef into very thin slices; arrange on large platter. Coat entire surface of beef with small amount of gelatin mixture. Pour any remaining mixture into a 9 x 5-in. loaf pan. Cover and refrigerate beef and gelatine mixture no longer than 24 hours. Prepare Marinated Vegetables.

Arrange vegetables around beef. Cut aspic in loaf dish into small diamonds or square or rectangles; arrange around beef or serve separately.

Yields 10 to 12 servings.

Marinated Vegetables
8 med. carrots
1 lb. green beans
1 (16 ounce) can whole onions, drained
2/3 c. olive oil or canola (or other vegetable) oil
1/3 c. red wine vinegar
2 cloves garlic, finely chopped
2 tsp. salt
1/8 tsp. pepper

Cut carrots into 2-in. pieces, rounding the edges so that they resemble baby carrots, if desired. Cover and cook carrots and beans in 1-in. boiling salted water, using 1/2 tsp. salt to 1 c. water, in separate saucepans until tender; beans 15 to 20 mins., carrots 20 to 25 mins.; drain.

Arrange cooked vegetables and onions in separate sections in shallow glass dish. Shake remaining ingredients in tightly covered jar; pour over vegetables. Cover and refrigerate, spooning marinade over vegetables occasionally, at least 2 hours.