Beef and Parsley Terrine

Preparation info

  • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

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  • 1 kg (2 lb) pork steaks
  • 400 g (14 oz) beef steak
  • 2 bunches of flat-leaf parsley
  • 100 ml (approx. 3 fl oz/½ cup) sweet white wine or port
  • 2 tbsp cognac
  • 4 shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tsp salt
  • plenty of freshly ground pepper
  • ½ tbsp allspice
  • 2 tbsp olive oil
  • 2 bay leaves some thyme sprigs


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 150°C (300°F/Gas 2).

Remove the thyme and bay from the marinade and grind all ingredients in a mincer or food processor. Press the mixture into a clay pot, smooth it out and garnish with a bay leaf and a few thyme sprigs. Cover with a lid or aluminium foil and bake the terrine in the oven for 1 hour. Leave the terrine to cool and keep in the refrigerator for 24 hours before serving.