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serves: 8 to 10 as a
first course
4 to 6 as a main course
2 tablespoons canola oil
1
4-5- pound round or shoulder beef roast, trimmed of excess fat
2 yellow
onions, coarsely chopped
3 carrots, coarsely chopped
5 garlic cloves,
chopped
1 tablespoon minced fresh parsley
5 whole cloves
1
tablespoon fresh thyme
to taste salt and freshly ground black pepper
1
cup red wine
1 1/2 quarts boiling beef stock
3 tablespoons unflavored
gelatin
3 tablespoons carrots, peeled and cut into very small dice
1/2
cup minced fresh parsley
3 teaspoons minced garlic
1 tablespoon
Worcestershire sauce
1/2 teaspoon ground cayenne pepper
lemon slices
for garnish
shredded lettuce for garnish
Heat the oil in a large
stockpot or dutch oven over high heat, add the meat, and turn to brown well on
all sides.
Remove the meat and add the onions, chopped carrots, chopped
garlic, parsley, cloves, thyme, and salt and pepper to taste. Cook until the
vegetables are soft and lightly colored , 10 to 15 minutes.
Return the meat
to the pot and add the wine and just enough of the simmering stock to barely
cover the beef.
Cover the pot, reduce the heat to low and simmer until the
beef is very tender but not falling apart, about 3 hours. Remove from heat and
cool the beef in the stock.
Remove the meat from the stock and shred or cut
it into strips that are about 1/4 inch wide and 2 inches long; reserve.
Strain the stock into a bowl through several layers of cheesecloth;
reserve.
In a large bowl, combine the shredded beef with 1 1/2 quarts of
the reserved stock, the dissolved gelatin, diced carrots, minced parsley,
minced garlic, Worcestershire, cayenne pepper, and salt to taste; mix well.
Dip the lemon slices into the mixture to coat with liquid, then arrange
them on the bottom of a loaf pan 9 by 5 by 3 inches or a 2- quart mold. Pour in
the beef mixture.
Cover tightly with plastic wrap and chill for at least
12 hours and as long as 2 days.
Before unmolding, scrape off any congealed
fat that has formed on top.
Run a thin knife blade around the inside of the
pan and briefly dip the bottom of the pan in a container of hot water for a few
seconds to loosen the beef. Cover with a serving platter, invert and tap the
pan all around to unmold.
Refrigerate until ready to serve.
Surround
with the shredded lettuce just before serving. To serve, divide into inch-thick
slices.
