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1
In a medium saucepan, heat oil.
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2
Add neck bones, and brown on each side.
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3
Add onion, carrot, garlic, and herbs, along with coffee and water.
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4
Bring just to a boil, then reduce heat to a very low simmer for 3 hours.
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5
(There should not be any bubbles or froth, just a rippling of the surface.
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6
).
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7
Add cherries and simmer another half hour.
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8
Remove bones and vegetables, and pour through a coarse strainer into a quart jar.
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9
(Don't try to re-use the meat on the bones in this dish.
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10
It's flavor has been stewed out.
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11
).
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12
Refrigerate overnight, and remove congealed fat from the surface.
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13
(Take your time and make sure you get it all.
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14
).
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15
Return stock to a saucepan, and heat to a very low simmer.
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16
Lightly whisk egg white into the stock.
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17
Cook about 5 minutes, until the white is congealed.
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18
Filter through cheesecloth to remove egg white and other solids, leaving a very clear liquid.
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19
(If the stock is still cloudy, repeat the steps of warming, whisking in an egg white, and straining.)
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20
Pour liquid into a heatproof bowl or casserole.
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21
Sprinkle with gelatin, and heat on the stove to a very low simmer.
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22
As soon as the gelatin is dissolved, refrigerate.
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23
This will result in a very firm aspic, which will hold its shape and not start to melt at room temperatur.
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24
For the satay sauce, mix peanut butter, olive oil, pepper, and soy sauce in a small saucepan over medium heat (just to melt, not to cook).
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25
Very lightly grill beef strips.
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26
Brush lightly with melted butter if needed.
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27
The meat should be barely done, not over-cooked or tough.
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28
Lightly coat beef in the satay sauce, and refrigerate about an hour, to cool.
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29
Chill the serving plates.
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30
Slice aspic.
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31
The slices should be roughly the same shape as the beef strips,and about twice as thick.
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32
Assemble the dish by placing a slice of beef, with sauce, layering it with cherry slices, then covering with a slice of aspic.
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33
Garnish with cherries if desired.
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34
Ingredient Notes:.
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35
Traditionally, aspic is made with beef shank bones, which contain more collagen than neck bones.
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36
If these are available, substitute closely trimmed shanks with meat pound for pound.
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37
Have the butcher split the bones.
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38
Tail bones can also be substituted, if neck bones are not available.
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39
Three-fourths cup pure (unsweetened) cherry juice can be substituted for the whole cherries in the stock.
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40
This recipe was designed to be non-alcoholic, but if that's not important, you can also substitute burgundy for the cherries in the stock.
