Aspic Jelly Great Chefs Recipe

• 2 quart Water
• 1 lb Beef shin, grnd
• 1 lb Bones, beef, gelatinous
• 1 x Carrot, finely minced
• 1 x Celery, stalk, finely minced
• 1 x Parsley, sprig
• 3 x Shallots, finely minced
• 1/2 med Onion, not peeled
• 2 x Bay leaves
• 1 pch Thyme
• 1 pch Rosemary Salt (to taste) Pepper (to taste)
• 2 ounce Cognac
• 2 ounce Port

1. Aspic Jelly:Put the water, bones, beef, vegetables and spices in a pot and simmer for 2 hrs.
2. Skim the fat off the surface and strain the liquid through a chinois.
3. Add in the port and cognac.
4. Check the consistency of the aspic by pouring 1/2 oz on a plate and refrigerating for 10 min.
5. If the aspic is not hard sufficient, add in 2-3 Tbsp.
6. of unflavored gelatin.

water, beef, carrot, celery, parsley, shallots, onion, bay leaves, thyme, salt, cognac

Taken from cookeatshare.com/recipes/aspic-jelly-great-chefs-71214 (may not work)