Short Rib Terrine

Name: Short Rib Terrine
Ingredients: 8 large garlic cloves, peeled; 1/2 cup extra-virgin olive oil; 1 1/2 teaspoons hot Spanish smoked paprika; 1 teaspoon salt; 1/2 teaspoon black pepper; 6 cups finely chopped cooked short rib meat (reserved from rich beef broth); Accompaniments: thin slices of crusty bread; caper berries; sea salt

7 ingredients

6 steps

Ingredients

8 large garlic cloves, peeled
1/2 cup extra-virgin olive oil
1 1/2 teaspoons hot Spanish smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
6 cups finely chopped cooked short rib meat (reserved from rich beef broth)
Accompaniments: thin slices of crusty bread; caper berries; sea salt

Directions

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.