'1 kg of chuck roast'
'1/3 cup of Madeira wine'
'2 tablespoons of soy sauce'
'2 teaspoons of salt'
'1 minced garlic clove'
'1/2 cup of finely chopped parsley'
'1/2 cup of grated carrot'
'2 tablespoons of unsalted gelatin'
'parsley'
'1 kg of chuck roast'
'1/3 cup of Madeira wine'
'2 tablespoons of soy sauce'
'2 teaspoons of salt'
'1 minced garlic clove'
'1/2 cup of finely chopped parsley'
'1/2 cup of grated carrot'
'2 tablespoons of unsalted gelatin'
'parsley'
'Cut the beef into 1/2 cm cubes, removing all excess fat.'
'In a pot, combine 1 1/2 cups of water and the beef.'
'Bring to a boil, then reduce heat and simmer for 30 minutes.'
'Add the Madeira wine, soy sauce, salt, and garlic
Simmer for an additional 30 minutes or until the beef is tender.'
'Melt the gelatin in 1/4 cup of cold water.'
'Chop parsley sufficient to yield 2 tablespoons.'
'Combine the melted gelatin with the beef and stir until dissolved.'
'Pour into a 21 x 11 cm English-style mold.'
'Refrigerate until firm.'
'To serve, unmold and garnish with parsley.'
'Serve in 4 portions.'
