Block of Jellied Beef Loaf
(click to enlarge)

Beef Variety Loaf
California - Southern

Makes:
Effort:
Sched:
DoAhead:  
3-1/2+ #  
***
2 days  
Must

This excellent appetizer can be slice or cubed as you wish. Unlike many such recipes, this jellied loaf can be served to those who's God would smite them for eating delicious pig. It is actually a northern Chinese Muslim stew "repurposed" (see Beef Shank with Variety Meats). The Beef Tendons are essential, so don't leave them out. For details see our Beef / Veal Cuts by Chart page.



2
1-3/4
1
1
-------
2-1/2
4
1/3
4
3
1
1
1/4
2
3
1
-------
#
#
#
#
----
oz

c

in
T
T
c

in2
c
----
Beef Shank Meat (1)
Beef Tendons (2)
Beef Tripe (3)
Beef Heart (4)
-- Flavorings
Ginger Root, sliced
Scallions
Soy Sauce
Star Anise
Cinnamon
Fennel Seeds
Sichuan Peppercorns (5)  
Sugar
Thai Chilis, dry
Tangerine Peel (6)
Rice Wine (7)
---------------------
Make   -   (5 hrs + overnight + 6 hrs)
  1. Place all MEATS (whole) in an 8 quart pot and fill it to near the top with water. Bring it up to a full boil for about 4 minutes. I usually skim as it comes to a boil to reduce the pile of sludge. Pour it all out into a clean sink. Wash the pot and rinse the meats well, returning them to the pot.
  2. Add all Flavoring items to the pot and Water to cover meats well. Bring to a boil and set to simmer for about 2 hours.
  3. Fish out the Beef Shank. Leave the Tendons in. If Honeycomb Tripe it can also come out, but blanket tripe should stay in a little longer. If using Lamb Heart you can pull it out now. If Beef Heart it'll need to stay until the Tendons are pulled. Set pulled meats aside to cool. Bring back to a boil and simmer another 45 minutes or until tendons are tender enough. If any other meats have been left in, pull them when they are tender enough.
  4. Fish out the Tendons and add to the other meats. Place cooled meats in the fridge and let chill overnight for easy slicing.
  5. Strain the Broth and defat it (use your gravy separator). In a clean pot, reduce it at a medium boil until there's just enough to saturate the cut meats, about 4 cups. Cool and refrigerate. Keep it separate from the meats because it will jell stiff.
  6. Slice Meats about 3/8 inch thick or as you like, and toss to mix evenly.Reheat the broth until it is liquid and pour it in with the cut meats.
  7. Package it as you like. I just pack it in plastic bags and refrigerate them on a tray so they jell flat, but various molds can be used. Best to line them with plastic film so the loaf will come out easily. Refrigerate overnight or at least a few hours until the gel sets firmly.
  8. For serving, slice or cube as desired. Cubes can have toothpicks stuck in them for buffet service. Whatever shapes, they can be accompanied with condiments like mustard or horseradish, but they have enough flavor to stand alone.
NOTES:
  1. Beef Shank:   Weight is for boneless with all excess fat removed. Cooking time is long, so a tough cut with lots of connective tissue is needed. Some Asian markets sell whole shanks, which you bone yourself. This is better for slicing, because the pieces are long, but regular cross cut center shanks work well enough if fairly thick.
  2. Beef Tendons:   This ingredient can commonly be found in markets serving a Chinese or Philippine community. For details see our Beef Tendons page.
  3. Tripe:   While the original Chinese recipe calls for Honeycomb Tripe, I feel Blanket Tripe is better for this jellied loaf. For details see our Beef Tripe page.
  4. Beef Heart:   Weight is after removal of fat and plumbing. Lamb Hearts can be used if Beef Hearts aren't available, but they need more trimming, so a little more weight.
  5. Sichuan Peppercorns   Fruits of a prickly ash tree, now again legal in the US so long as they are lightly toasted. These are nothing at all like black pepper. For details see our Sichuan Pepper page.
  6. Tangerine Peel:   Dried Tangerine Peel is a common ingredient in China. I dry my own. it can get very dark, almost black, with age.
  7. Rice Wine:   Us a good drinkable Chinese rice wine, not those horrid salted "cooking" grades. If you don't have Chinese rice wine, use a Dry Sherry. Sake, though also made from rice, is not considered an acceptable substitute. For details see our Chinese Rice Wine page.
  8. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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