Recipe for Short Rib Terrine


Sephardic Gefilte Fish

Intriguing - We must try it someday.

Short Rib Terrine

Short Rib Terrine

SHORT RIB TERRINE
If you only have sweet Spanish smoked paprika on hand, you can mix 1 1/2 teaspoons of it with 1/8 teaspoon cayenne as a substitute for hot Spanish smoked paprika.

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

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.

*** RICH BEEF BROTH ***

RICH BEEF BROTH WITH CARROT
Having broth as a tapa is an old custom that's becoming popular again in both Spain and the U.S. Food editor Ruth Cousineau set out to make just the broth, but the resulting short rib meat was so delicious (even after cooking in broth all that time) that she didn't want to waste it, so she came up with a use for it in a short rib terrine. This recipe is traditionally made with oxtails, but we substituted short ribs and beef shanks because they're easier to get in most supermarkets. If you'd like to try it with oxtails instead of ribs and shanks, use 6 pounds of oxtails (preferably from grass-fed beef, such as Niman Ranch).

INGREDIENTS

4 lb short ribs or flanken
2 lb meaty beef shanks
2 onions, left unpeeled, quartered
2 celery ribs, quartered
2 carrots, 1 quartered and 1 cut into 1/4-inch dice
4 fresh parsley stems (without leaves)
1 fresh thyme sprig
1 Turkish or 1/2 California bay leaf
4 whole black peppercorns
14 cups water
1 1/2 teaspoons salt

Special equipment: cheesecloth; kitchen string; 12 demitasse or espresso cups

PREPARATION

Put oven rack in lower third of oven and preheat oven to 450F.

Spread short ribs, shanks, onions, celery, and quartered carrot in a large flameproof roasting pan and roast, turning occasionally, until well browned, about 1 hour.

Wrap parsley, thyme, bay leaf, and peppercorns in cheesecloth and tie into a bundle with string to make a bouquet garni.

Transfer meat (with bones) and roasted vegetables to a 6- to 8-quart pot and add 12 cups water, salt, and bouquet garni. Straddle roasting pan across 2 burners, then add remaining 2 cups water and deglaze pan by boiling, stirring and scraping up brown bits, 1 minute. Add deglazing liquid to pot, then bring to a boil, skimming froth. Reduce heat to low and gently simmer, uncovered, until liquid is reduced to about 5 cups, 7 to 8 hours.

Transfer mixture to a bowl and cool completely, uncovered, about 1 hour, then chill, covered, at least 8 hours.

Remove fat. Reheat mixture in cleaned pot over moderate heat until warm. Discard beef shanks (meat and bone), then transfer short ribs to a platter and, when cool enough to handle, discard bones and fat. Finely chop short ribs and reserve for terrine (recipe follows). If not using meat within 1 hour, chill, covered. Pour broth though a cheesecloth-lined sieve into a 1 1/2-quart saucepan and skim off any remaining fat. Bring broth to a simmer and season with salt.

Cook diced carrot in a small saucepan of boiling salted water until just tender, about 4 minutes. Drain in sieve and divide among demitasse cups, then add broth.

Cooks' notes:
- Meat and vegetables can be chilled in broth up to 1 day.
- Broth can be strained 4 days ahead and cooled, uncovered, then chilled, covered. Reheat and season before using. (Chill raw diced carrot in a sealed plastic bag until ready to cook.)

Makes about 4 cups, or 12 servings (as part of tapas buffet).

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