This is a little different. These jellied meats used to be very popular in the 50s and 60s. I think they're worth revisiting. This is a palate pleaser for anyone who likes cold beef. (By the way, the witches are some of Moo's last artwork.)
2 pounds stew beef
1 T olive oil
Salt and pepper to taste
1 cup water
2 cups white wine
1 T soy sauce
1 whole clove garlic, peeled
2 whole, small onions, peeled
1 carrot, washed and cut in 2" pieces
2 T parsley, chopped
2 T brandy
1 envelope gelatin
Extra parsley for garnish
Cut beef in 1" cubes, removing any fat. Heat olive oil in heavy pot until hot (on high heat). Quickly brown beef on all sides. Season beef with salt and pepper. Add water, wine and soy sauce. Bring to a boil. Turn heat down to low, add garlic, onions and carrot pieces. Cover and simmer until meat is tender, about 1-1/2 to 2 hours.
Strain cooking liquid, reserve and cool. Discard garlic, onions and carrots. Sprinkle meat with parsley and brandy. Refrigerate to remove any fat. Place reserved liquid in pan. Sprinkle gelatin powder over the cold liquid. This will help soften gelatin. make sure you have at least 2 cups of liquid. Heat enough to completely dissolve gelatin. Stir thoroughly. Then remove from heat, cool and then chill until slightly thickened, stirring occasionally. Fold chilled meat mixture into the slightly thickened gelatin. Mold. Chill. Serve.
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