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Ingredients
- 1 kg Large beetroot, peeled
- 3 kg Carrots, peeled
- 8 x Shallots, peeled
- 1 tsp Caraway seeds
- 1 x Bay leaf
- 200 gm Shin of beef
- 8 x Leaves gelatin
Directions
- Place all ingredients except the gelatin into a large pan, cover with cool water, bring to the boil and then skim. Place the lid on and simmer till the beetroot is cooked. Strain the vegetables and meat off, and keep. Re-boil the remaining juice till you have 500ml of cooking liquor. Soften the gelatin in cool water and heat into the warm liquid. Allow this to cold till just about setting point.
- Meanwhile, slice the beetroot and carrots into half inch slices.
- Pour a little of the unset jelly into a half kilo loaf tin, then place a layer of beetroot slices in. Season with a little salt and pepper, then pour on a little more unset jelly, then a layer of carrot slices, seasoning, jelly and the shallots in a row down the centre, seasoning. Then further jelly, carrots, seasoning. Finally finishing with a layer of beetroot.
- Cover with film and press with a heavy chopping board. Place in the fridge till set.
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