Short Rib Terrine
- Preparing Time: -
- Total Time: -
- Served Person: Makes 12 (as part of tapas buffet)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup extra-virgin olive oil
- Carbohydrate 3 g(1%)
- Fat 9 g(14%)
- Fiber 0 g(1%)
- Protein 3 g(5%)
- Saturated Fat 1 g(6%)
- Sodium 309 mg(13%)
- Calories 101
Preparation 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 flavors to develop. Serve at room temperature. Cooks' note:Terrine can be made 2 days ahead and chilled, covered. Bring to room temperature before serving.
Preparation 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 flavors to develop. Serve at room temperature. Cooks' note:Terrine can be made 2 days ahead and chilled, covered. Bring to room temperature before serving.
