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Aspic is a jelly made from the cooking liquids of beef or poultry. It will jell by itself, but it is often strengthened with additional gelatin and used for garnishing and coating cold foods.
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Yield: 1 pound
[edit] Ingredients
- 3 pounds steak
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons sesame oil
- 1/2 cup soy sauce
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- 2 teaspoons dried crushed red peppers
- 1 tablespoon honey
- 1/2 teaspoon white pepper
- 4 tablespoons dry sherry
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[edit] Directions
- Cut meat diagonally crosswise into 1/4‑inch thick, 2‑inch wide strips. Trim away any fat or gristle. Transfer to a non-metallic pan. Add the other ingredients, and marinade for 24 hours.
- Arrange meat on racks and let dry at cool room temperature overnight (do not refrigerate).
- Preheat oven to 225°. Line two large baking sheets with foil, and set wire racks on top. Arrange the meat on racks in a single layer.
- Bake for 15 minutes at 225°, then reduce heat to 175° and continue drying meat for another 4 hours or more.
- Leave meat on racks to cool and continue drying for several hours before bagging it.
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