Espresso Ruby Satay Recipe

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Espresso Ruby Satay
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Ingredients
22
Count
Nutrition
1302
Calories
Total time
1680
Minutes
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Ingredients:

Directions:

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

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1302.23 Kcal (5452 kJ)
Calories from fat 808.45 Kcal
% Daily Value*
Total Fat 89.83g 138%
Cholesterol 209.74mg 70%
Sodium 1523.9mg 63%
Potassium 1621.39mg 34%
Total Carbs 34.1g 11%
Sugars 18.64g 75%
Dietary Fiber 8.13g 33%
Protein 94.49g 189%
Vitamin C 10.4mg 17%
Vitamin A 0.2mg 5%
Iron 4mg 22%
Calcium 114.5mg 11%
Amount Per 100 g
Calories 197.23 Kcal (826 kJ)
Calories from fat 122.45 Kcal
% Daily Value*
Total Fat 13.61g 138%
Cholesterol 31.77mg 70%
Sodium 230.81mg 63%
Potassium 245.57mg 34%
Total Carbs 5.16g 11%
Sugars 2.82g 75%
Dietary Fiber 1.23g 33%
Protein 14.31g 189%
Vitamin C 1.6mg 17%
Iron 0.6mg 22%
Calcium 17.3mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 32.7
    Points
  • 35
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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