Name: Rosy Jellied Beef
Yield: Serves 8
Ingredients: 1 bay leaf; 1 sprig lemon thyme; 3 fl oz / 85 ml ruby port or red vermouth; 2 lb / 900 g piece of skirt steak; ½ tsp crushed black peppercorns; 1–2 sprigs parsley; 4 garlic cloves, peeled and thinly sliced; 1 onion, peeled, quartered and thinly sliced; 1 celery stalk, trimmed and thinly sliced; 2 carrots, peeled and thinly sliced; 1 bottle good Provençal dry rosé wine; 4 leaves gelatine or 4 tsp powdered gelatine; 2 tbsp extra virgin olive oil

Preparation info

Serves
8

Difficulty
Complex

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

1 bottle good Provençal dry rosé wine
2 carrots, peeled and thinly sliced
1 celery stalk

Method

Mix together all the ingredients, except the steak, the olive oil and the gelatine to make a marinade. Trim the beef of fat and sinews, place it in a bowl, and pour on the marinade. Cover and marinate overnight. Next morning, remove the meat from the marinade, dry it, and fry it in the olive oil in a flameproof casserole to brown it lightly. Pour on the marinade ingredients, and simmer on the l

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Rosy Jellied Beef

Ingredients

Method

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