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Braised Beef with Aspic and Marinated Vegetables
(Boeuf a la Mode en Gelee)


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



  • 2 tablespoons vegetable oil
  • 3 pounds beef rolled rump roast
  • 1/2 cup water
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 envelope unflavored gelatine
  • 2 tablespoons cold water
  • 1 teaspoon instant beef bouillon
  • 1 cup dry red wine

Marinated Vegetables

  • 8 medium carrots
  • 1 pound green beans
  • 1 (16 ounce) can whole onions, drained
  • 2/3 cup olive oil or vegetable oil
  • 1/3 cup red wine vinegar
  • 2 cloves garlic, finely chopped
  • 2 teaspoons salt
  • 1/8 teaspoon pepper


  1. Beef: Heat oil in Dutch oven until hot. Cook beef over medium heat until brown on all sides; drain.
  2. Add 1/2 cup water; sprinkle beef with salt and pepper.
  3. Cover and bake at 325 degrees F until tender, about 1 1/2 hours.
  4. Cool slightly. Cover and refrigerate beef and broth separately at least 8 hours.
  5. Sprinkle gelatine over 2 tablespoons water in saucepan; stir in bouillon and wine. Cook over medium heat, stirring constantly, until gelatine is dissolved.
  6. Remove from heat. Skim fat from broth; add enough cold water to broth to measure 1 cup. Stir into gelatine mixture.
  7. Place pan with gelatine mixture in bowl of ice and water; stir until mixture begins to thicken, 5 to 10 minutes.
  8. 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-inch loaf pan. Cover and refrigerate beef and gelatine mixture no longer than 24 hours.
  9. Prepare Marinated Vegetables.
  10. Arrange vegetables around beef.
  11. Cut aspic in loaf dish into small diamonds or squares; arrange around beef or serve separately.
  12. Marinated Vegetables: Cut carrots into 2-inch pieces, rounding the edges so that they resemble baby carrots, if desired. Cover and cook carrots and beans in 1-inch boiling salted water, using 1/2 teaspoon salt to 1 cup water, in separate saucepans until tender; beans 15 to 20 minutes, carrots 20 to 25 minutes; drain.
  13. Arrange cooked vegetables and onions in separate sections in shallow glass dish.
  14. Shake remaining ingredients in tightly covered jar; pour over vegetables.
  15. Cover and refrigerate, spooning marinade over vegetables occasionally, at least 2 hours.

Yield: 12 to 12 servings


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