12399 Chilled Beef Terrine in the Style of the Gironde Serves 8 to 12 Wed Aug 06 01:06:19 -0700 2008 Tue Feb 03 07:43:48 -0800 2009 Licensed http://www.chow.com/recipes/12399 Tue, 03 Feb 2009 15:43:48 GMT This old recipe for jellied beef is a good dish for picnics and warm summer night buffets. A dry white wine is used, and the dish benefits from being made a few days in advance. Choose bottom round, sirloin tip, or the midsection of the rump. It must be larded with hard fatback flavored with herbs, brandy, and lots of chopped garlic so that while the beef cooks, it is nourished and flavored from within (see Note, page 271).

The meat is cooked in its marinade, then sliced and molded in a terrine. When chilled and set, it is sliced like a pâté. Creamy Shallot Vinaigrette (page 271) makes a good sauce. A salad of haricots verts and a platter of thinly sliced red-ripe tomatoes would make fine accompaniments.

Begin 2 or 3 days in advance.

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  • Place the pork fatback in cold water; bring to a boil and simmer 3 minutes. Drain, rinse, and sever rind from fat. Reserve both. Cut the fat, while still warm, into thin strips. Toss with chopped parsley, chopped garlic, 1 tablespoon of the Armagnac, and the Quatre Épices (warm fat absorbs flavors better). Refrigerate until the fat hardens so that you can easily use it to lard the meat. Cut the pork rind into strips and set aside.
  • Meanwhile, rub the beef with 1 teaspoon salt and ½ teaspoon pepper. Use half the seasoned strips to lard the beef with the grain, keeping the spacing even. Use remaining strips to lard on the diagonal throughout the meat, like a porcupine's quills. (When fat melts during the cooking, it passes through the “capillaries” of the meat, keeping it moist and flavorful.) Tie meat to keep its solid shape.
  • Place the carrots, onions, wine, vinegar, olive oil, herb and spice bouquet, cracked peppercorns, and remaining 2 tablespoons Armagnac in a large bowl. Add the larded meat and marinate in the refrigerator, loosely covered with plastic wrap, for 24 hours, turning the meat 2 or 3 times.
  • The next day, preheat the oven to 250°F. In a large saucepan, blanch the calf's foot or pig's feet for 5 minutes. Drain, rinse, and drain again.
  • Remove the beef from the marinade; dry thoroughly. Pick out and reserve the herb bouquet. Strain the marinade, reserving the vegetables (and any fatback strips that have slipped out) and the liquid separately. In a large heavy skillet, heat the fat and oil until hot. Lightly brown the meat on all sides, about 10 minutes. Remove to a side dish. Spoon off the fat; add the marinade vegetables and cook them over moderate heat until lightly browned, about 10 minutes.
  • Line a 5-quart casserole with the strips of pork rind, fat side down. Place the meat on top of the rind. Add the calf's foot or pig's feet, the browned vegetables, herb bouquet, leek or shallots, tomato, halved garlic cloves, and peppercorns from the marinade. Pour in the stock.
  • Pour the strained marinade liquid into the skillet and bring to a boil. Simmer for 2 to 3 minutes. Strain over the meat. Cover the casserole with parchment paper and a tight-fitting lid. Cook in the low oven for 5 hours.
  • Let stand, uncovered, for 1 hour. Remove the calf's foot or pig's feet and bone while still warm; dice the meat. Skim the fat off the top of the liquid in the casserole. Lift out the meat and remove the strings. Strain the liquid and remove as much fat as possible. Boil down to 3 cups clear, jellylike liquid. Season with salt and pepper to taste. Strain through a sieve lined with dampened cheesecloth.
  • Slice the meat thickly and arrange overlapping slices in a 5- to 6-cup terrine. Scatter the diced calf's or pig's feet on top. Pour the strained cooking liquid over the meat and chill until set. Then wrap well. The terrine will keep for 3 to 4 days in the refrigerator. Serve from the terrine, cutting into ½-inch-thick slices.
  • There are many types of larding needles on the market, each of which requires a slightly different larding technique. Follow the manufacturer's instructions. Whichever you use, be sure the fat is well chilled for easier handling. If you do not have a larding needle, drill holes with a skewer in the meat and push cold strips into the incisions.
  • Whisk the vinegar, salt, and mustard until well blended. Slowly beat in the oil to make a smooth emulsion. Beat in the cream.
  • Just before serving, stir in the shallots and parsley.
    • ]]>     http://www.chow.com Paula Wolfert 50 Main 8 ounces firm white pork fatback with rind

    ]]>     ¼ cup chopped fresh flat-leaf parsley

    ]]>     1 teaspoon finely chopped fresh garlic

    ]]>     3 tablespoons Armagnac or brandy

    ]]>     ¼ teaspoon Quatre Épices (page 231)

    ]]>     4½ to 5 pounds bottom round, sirloin tip, or midsection of the rump, trimmed of all fat

    ]]>     Salt and freshly ground pepper

    ]]>     1 cup thinly sliced carrots

    ]]>     1 cup thinly sliced onions

    ]]>     2 cups dry white wine, such as Sauvignon Blanc

    ]]>     ¼ cup white wine vinegar

    ]]>     3 tablespoons extra virgin olive oil

    ]]>     Herb and spice bouquet: 4 sprigs parsley, 1 sprig thyme, 1 imported bay leave, 3 celery leaves, 2 whole cloves, 1 small cinnamon stick, and 2 cracked allspice berries, tied together in cheesecloth

    ]]>     ½ tablespoon lightly cracked peppercorns

    ]]>     1 tablespoon rendered duck or pork fat

    ]]>     1 tablespoon grapeseed or corn oil

    ]]>     1 calf's foot or 2 small pig's feet, split

    ]]>     1 leek, split and well washed, or 6 shallots, peeled and sliced

    ]]>     1 medium tomato, peeled, seeded, and chopped, or ½ cup canned tomatoes, drained

    ]]>     2 garlic cloves, halved

    ]]>     3 cups unsalted chicken, veal, or beef stock, or a mixture

    ]]>     2 tablespoons white wine vinegar

    ]]>     ½ teaspoon salt

    ]]>     1 teaspoon Dijon mustard

    ]]>     6 tablespoons extra virgin olive oil

    ]]>     ¼ teaspoon freshly ground pepper

    ]]>     ⅓cup heavy cream

    ]]>     1 tablespoon minced shallots

    ]]>     1 tablespoon chopped fresh flat-leaf parsley

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