Beef jelly in red wine


  • Serves: 4
  • Preparation: 30min
  • Cooking: 1h

– 1 kg of lodging
– 20 g of margarine
– 2 tablespoons of oil
– 1 onion
– 1 calf’s foot
– 1 bouquet garni
– 2 bottles of red wine
– 400 g carrots
– 1 clove of garlic
– 2 cloves
– 3 juniper berries
– 1 teaspoon of peppercorns
– Salt pepper


Brown the meat cut into pieces in a margarine – hot oil mixture in a pressure cooker.
Add the chopped onion, the halved veal, the peeled clove of garlic, the cloves, the juniper berries, the peppercorns and the bouquet garni. Add salt.
Wet red wine and water to cover the meat to the height. Bring to a boil. Close the pressure cooker, cook for 1 hour.
20 minutes before the end of cooking, add the carrots cut into rings.
Remove the meat, carrots and bouquet garni. Filter the broth, allow it to cool and remove the floating fat.
Pass the mussels under cold water without wiping them. Pour a layer of cold but still liquid broth on the walls, set.
Garnish with carrot beef. Finish filling with the broth. Chill overnight.
Serve with a green salad.