Short Rib Terrine

Ingredients for Short Rib Terrine

• 8 large garlic cloves, peeled

• 120ml extra-virgin olive oil

• 1 1/2 teaspoons hot Spanish smoked paprika

• 1 teaspoon salt

• 1/2 teaspoons black pepper

• 1450ml finely chopped cooked short rib meat (reserved from rich beef broth )

• Accompaniments: thin slices of crusty bread

• caper berries

• sea salt

How to make Short Rib Terrine

Cook garlic in oil in a 10-inch heavy skillet over low heat, turning occasionally, until tender and golden, about 15 minutes. Transfer garlic with a slotted spoon to a cutting board and mash to a paste with a fork. Cook paprika, salt, and pepper in oil remaining in skillet over low heat, stirring, until fragrant, about 1 minute.

Stir together paprika oil, garlic paste, and short rib meat in a large bowl until combined well. Pack mixture into a 5- to 6-cup crock, terrine, or bowl and let stand at room temperature 1 hour to allow flavours to develop. Serve at room temperature.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.