Name: Chilled Beef Terrine in the Style of the Gironde (Terrine de Bœuf à la Girondine)
Yield: Serves 8 to 12
Cuisine: France
Ingredients: 1 leek, split and well washed, or 6 shallots, peeled and sliced; Salt and freshly ground pepper; 3 tablespoons Armagnac or brandy; 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; 3 cups unsalted chicken, veal, or beef stock, or a mixture; 4½ to 5 pounds bottom round, sirloin tip, or midsection of the rump, trimmed of all fat; 2 garlic cloves, halved; 1 medium tomato, peeled, seeded, and chopped, or ½ cup canned tomatoes, drained; 1 teaspoon finely chopped fresh garlic; 1 calf’s foot or 2 small pig’s feet, split; 3 tablespoons extra virgin olive oil; 1 tablespoon grapeseed or corn oil; 8 ounces firm white pork fatback with rind; ¼ cup white wine vinegar; 1 tablespoon rendered duck or pork fat; ¼ cup chopped fresh flat-leaf parsley; 1 cup thinly sliced onions; 1 cup thinly sliced carrots; 2 cups dry white wine, such as Sauvignon Blanc; ¼ teaspoon Quatre Épices

Preparation info

Serves
8 to 12

Difficulty
Complex

Appears in

The Cooking of South West France

By Paula Wolfert

Published 1987

About

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).

The meat is cooked in its