Beef and veal pate

Ingredients for Beef and veal pate

Instructions for Beef and veal pate

To prepare the Beef and veal pate recipe, please follow these instructions:

Beef shank is made free from the bone, fat and cartilage and tendons and cut in large dice. Heat the oil in a saucepan and Brown the meat on all sides over high heat. Take the meat up with a slotted spoon and it came in a heat-proof casserole dish with lid. Stir in wine, garlic, marjoram and bay leaf together with the meat, put the lids on and behind the meat in the preheated oven for 1 hour and 45 minutes on 160 gr, the meat is so tender that it can be cut with a spoon, stir in along the way. Put the meat over in another dish and discard bay leaf away, let the meat and væden and the remaining spices cool and style then the mixture in the refrigerator for at least 2 hours. Blend the flesh and juice to a smooth blend or chop meat fine 2 times in a mincer. Stir fromage frais in the mixture and blend again for about 1 minute. made on ice for 1 hour. Serve decorated with crushed peppercorns and fresh herbs on top and with a good bread and possibly. beetroot or pickled chillier.