Aspic of beef (aspic di manzo)

BEEF ASPIC 00100 8 PEOPLE INGREDIENTS 800 g beef Shank (stinco or muscle), a leg of veal, four celery sticks, five onions, five carrots, a bouquet garni, a red peppers in brine, two eggs, three large pickled cucumbers, 1 liter and a half of gelatin.

PROCEEDING In a saucepan on high edges put clean vegetables and bouquet garni, salt and place over heat.

When starts boiling put the meat and the presser.

Simmer for about an hour and a half.

When cooked allow to cool the meat and then subtly affettatela and reduce presser foot in small cubes.

Slice the carrots into rings and divide the celery and onions into pieces of about five centimeters.

Cover the bottom and walls of a mould with the gelatin in steps and place it in the fridge.

Remove the mold from the fridge and start to do the bottom decoration with the pepper, eggs and cucumbers cut into rings, fixing them with a few strokes of gelatin.

Along the walls of the mold, arrange the pieces of celery and onions cut in half intervallandoli among them.

Formed a first layer with slices of meat and some leg cubes, cover with a bit of jelly and place in the fridge for a few minutes.

Remove the mold and formed another layer with the carrots and a little leg, then fill with jelly and place even for a few minutes in the refrigerator.

Repeat the operation until you run out of ingredients and cover with gelatin until the edge of the mould.

Leave in the fridge for at least three hours and when serving, unmold the aspics, dip the mold for a few seconds in warm water, then upside down while holding it into the pot.