Grandma's beef in aspic

Illustrative photo: Daderot — CC0, Wikimedia Commons

Meat

Grandma's beef in aspic

Braised beef with carrots and white wine, served hot or cold in aspic.

3 h 20
6 servings
Medium
Pricier
French

Made it? Rate this recipe

Save to favorites Add to my shopping list

Ingredients

Spices & seasoning

1 Bouquet garni
Salt
Pepper

Nutrition facts

498 kcal per serving

Protein: 53.8 g
Carbohydrates: 11.1 g
of which sugars: 7.6 g
Fat: 18.4 g
Fiber: 3.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Brown the meat and flambé with the cognac.
Add the onions, calf's foot, wine, bouquet garni and enough water to cover; simmer for 2 hours.
Add the sliced carrots and cook for 1 hour.
Serve hot, or slice into a terrine with the juices and let set overnight.

More ideas

Beef Bourguignon3 h 30 · 6 serv.Pork colombo1 h 20 · 4 serv.Goulash2 h 20 · 6 serv.Pulled Pork and Coleslaw4 h 20 · 8 serv.Osso buco1 h 50 · 4 serv.Turkey Marengo Stew1 h 05 · 4 serv.Veal Paupiettes1 h · 4 serv.Beef and Carrot Stew2 h 50 · 6 serv.