Beef and Parsley Terrine

Preparation info
    • Difficulty

      Complex

Appears in

By Yvette van Boven

Published 2011

  • About

Ingredients

  • 1 kg (2 lb) pork steaks
  • 400 g (14

Method

Cube all the meat. Rinse the parsley, pat dry and chop. Pour the wine and cognac into a bowl. Add the meat, parsley, shallots, garlic, salt, pepper and allspice and lastly, the thyme and bay. Stir thoroughly and sprinkle with oil. Cover the meat with plastic wrap and leave to marinate in the refrigerator for 3 hours. Preheat the oven to