Short Rib Terrine
Serves: 5
Cecile Bahringer
1 January 1970
Based on User reviews:
47
Spice
55
Sweetness
40
Sourness
38
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
8 large
Garlic Cloves (peeled)1 cup
Extra-Virgin Olive Oil1.5 tsps
Paprika (hot spanish smoked)1 tsp
Salt1 tsp
Black PepperDirections:
1
Cook garlic in oil in a 10-inch heavy skillet over low heat, turning occasionally, until tender and golden, about 15 minutes
2
Transfer garlic with a slotted spoon to a cutting board and mash to a paste with a fork
3
Cook paprika, salt, and pepper in oil remaining in skillet over low heat, stirring, until fragrant, about 1 minute
4
Stir together paprika oil, garlic paste, and short rib meat in a large bowl until combined well
5
Pack mixture into a 5- to 6-cup crock, terrine, or bowl and let stand at room temperature 1 hour to allow flavors to develop
6
Serve at room temperature
7
Cook garlic in oil in a 10-inch heavy skillet over low heat, turning occasionally, until tender and golden, about 15 minutes
8
Transfer garlic with a slotted spoon to a cutting board and mash to a paste with a fork
9
Cook paprika, salt, and pepper in oil remaining in skillet over low heat, stirring, until fragrant, about 1 minute
10
Stir together paprika oil, garlic paste, and short rib meat in a large bowl until combined well
11
Pack mixture into a 5- to 6-cup crock, terrine, or bowl and let stand at room temperature 1 hour to allow flavors to develop
12
Serve at room temperature