Rosy Jellied Beef


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


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 lowest possible heat until done to your liking. I find that skirt is best served either rather rare, in which case 15 minutes will probably be sufficient, or well cooked very slowly. In this case you can cook it for 1½-2 hours, but it must be long, slow cooking or otherwise, the meat will be dry, grey and tough. Remove the meat from the pan, and let it rest for 15–20 minutes before slicing it. Juices will run out, and these should be added to the pan juices. Lay the meat, in overlapping slices, in a serving dish. Scoop some of the carrots and celery out of the pan, and arrange these with the meat. Soak the gelatine in a little cold water until soft. Strain the cooking juices through a very fine sieve or muslin to obtain as clear a juice as possible, and mix in the gelatine until dissolved. Pour over the beef. Cool and then chill, and serve when just lightly jellied.