The best red wine meat gelée is a natural by-product of braising a large quantity of beef in red wine (as in Boeuf Mode), but this method is expensive and not often practical. A simpler version can be made with red wine and gelée stock. When red wine is combined with meat gelée stock, the resulting mixture often tastes acrid and acidic. The best way to deal with this problem is to combine the red wine with a light gelée stock (the stock should not contain too much gelatin, or it will end up being overreduced) and reduce the two together. As the acid contained in the red wine combines with the stock, soluble proteins will coagulate and make the stock cloudy, so the gelée stock will have to be strained through cloth. If the wine is very alcoholic—it burns in the mouth or going down—you can reduce the alcohol content by boiling it off in a vacuum for 20 minutes (see Vacuum Pumps). Alternatively, the wine can be simmered to eliminate the alcohol, but much of its finesse and complexity will be lost.
|deep-colored, full-bodied red wine|
|medium bouquet garni (optional)|
|onion, chopped (optional)|
|carrot, chopped (optional)|
|garlic clove, crushed (optional)|
|light-bodied clear gelée stock|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.