Jellied Beef Mold

This recipe received a “5 Star Rating” from the kitchens of The Farm Journal Country Cookbook.  I can see why – it’s delicious.  If you don’t have a meat grinder or food chopper, use your food processor.  You can shortcut cooking the beef if you have home canned beef; drain it, grind it, and use the broth too.  If you don’t want to unmold this, arrange your garnishes on top before chilling and use a nice 1 ½ quart glass baking dish and serve it cut in squares.

The photo from the book was so beautiful I had to share it…I divided mine among several loaf pans and my garnishes aren’t as perfect.   They show this served with potato salad, garnished with tomato wedges, and hot rolls; and I couldn’t argue with that.  It’s a great addition to a buffet table that can be made ahead.

Jellied Beef Mold

   1 1/2  pounds  boneless beef chuck roast -- cubed

  1         cup  hot water

  1         envelope  unflavored gelatin (like Knox)

     1/3   cup  celery -- chopped

     1/4   cup  onion -- chopped

     1/4   cup  dill pickle -- cubed

  10 1/2  ounces  beef consommé

     1/2   teaspoon  salt

     1/8   teaspoon  pepper

  12       each  olives -- with pimiento

            strips  Roasted Red Peppers -- or pimiento

            parsley -- for garnish

            olives -- for garnish

Simmer beef in water until tender, remove meat, put through food chopper using coarse blade.  There should be 2 cups of cooked beef.

Cool broth, soften gelatin in 2 tbsp. broth

Cook celery and onion in broth until tender, but still slightly firm, about 10 minutes.  Drain, save broth.  Mix celery, onion and pickle with meat.

Add enough broth to consommé to make 2 cups; heat.  Add softened gelatin, stir to dissolve.  Pour a thin layer of gelatin into 1 1/2 quart loaf pan or 6 cup mold; chill.

To remainder of gelatin mixture, add salt, pepper and beef mixture.

Arrange olive slices and pimiento strips in design over gelatin in pan.  Carefully spoon in beef mixture, chill.

To serve, unmold on platter, garnish with parsley and stuffed olives if desired.

8 Servings

Double for a crowd.

Per Serving: 180 Calories; 10g Fat (50.1% calories from fat); 11g Protein; 11g Carbohydrate; trace Dietary Fiber; 34mg Cholesterol; 420mg Sodium.  Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.