Beef and Masala Mould  CD  MC  35mins plus cooling and setting

Serves 4-6   Cold  Beef  Alcohol Main Course  Dairy Free  Eggless

Ingredients

450g/1lb piece Beef Fillet
1.1L/40fl.oz. Beef Stock 

1 tbsp Olive Oil
100g/4oz  Button Mushrooms, thinly sliced
75g/3oz Pitted Green Olives, sliced
1 small Red Capsicum (sweet pepper), deseeded and diced
1 Garlic Clove, finely chopped
Salt and Pepper
150ml/5fl.oz. Masala or Medium Dry Sherry
10g/3 teasp Powdered Gelatine

Instructions

1. Place the beef in a large saucepan together with the stock, bring to the boil then reduce the heat and simmer for 30 minutes. 

2. Once cooked, remove the meat from the pan, reserving the stock, wrap in foil and set aside to cool.  

3. Meanwhile heat the oil in a frying pan add the  garlic, pepper and mushrooms and sauté for 5 minutes, stirring, until softened.

4. Add the olives and about 2 tablespoons of water, mix well and cook for a further 10 minutes. Season with salt and pepper. Set aside to cool.

5. Cut the cooled fillet of beef into very thin slices. 

6. Measure out 300ml/10fl.oz. of the stock into a clean saucepan, add the masala and heat until hot but not boiling.

7. Remove the stock from the heat, sprinkle the gelatine over the top then mix well until dissolved

8. Line a loaf tin with cling film, making sure there is plenty overhanging the sides then place alternate layers of vegetables and meat in it. 

9. Pour the masala stock over the layers, allow to cool then refrigerate for at least 2 hours.  

10. To serve - Turn out onto a large serving platter and cut into slices.

More Beef/Veal Recipes  |  General Beef Prep & Cooking Times   |  Beef Cuts 

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