Jellied Beef Broth

Jellied beef broth is a classic cold appetizer that was once a staple of elegant dinner parties, and it deserves a comeback. Concentrated beef stock simmers with bay leaf, a single clove, celery salt, and Worcestershire sauce, then gets set with unflavored gelatin and chilled until firm.

The result is a quivering, savory jelly with a clean beefy flavor and a surprising amount of depth from that lone clove. It’s the kind of dish that looks impressive served in small bouillon cups with chopped parsley on top, but takes almost no effort to make.

Softening the gelatin in cold water before stirring it into the hot broth is key. Adding dry gelatin straight to hot liquid causes it to clump and leaves you with lumpy, unevenly set broth. The cold water bloom lets it dissolve smoothly and set with a uniform wobble.

Kitchen Tips

• Strain the broth through a fine mesh sieve after simmering to catch the bay leaf, clove, and any sediment. Clarity matters here since you’re serving it see-through.
• Use concentrated beef stock, not regular broth. Regular broth will set too weakly and taste watered down.
• Chill for at least 4-6 hours, or overnight. Rushing it in the freezer risks uneven setting and ice crystals.
• Serve cold with a wedge of lemon on the side for a bright contrast.

Variations

• Add a splash of dry sherry to the broth before chilling for an old-school supper club feel.
• Float a thin lemon slice and a tiny sprig of dill in each cup before the gelatin sets.
• Use homemade bone broth (which has natural gelatin) and reduce the added gelatin by half.