Pork Terrine with Pancetta and Pistachios
I make this terrine or a variation often, usually on Sunday. Jeff and I also use Sunday to make sure we have plenty of pancetta, kiełbasy, chicken liver pâté, loaves of bread from our starter Imogene, pickled red onions, and mustards and fruit mustards made with our Chardonnay. I like to have these items well stocked and on hand.
For the holidays, this can be an elegant appetizer, sliced and served fanned out on a festive platter; the green pistachios pop against the pale, pink pork. Add the vibrant, electric red of pickled onions, and you have quite a colorful presentation.
I also like to have this on hand for unexpected guests. I can quickly put together an impressive luncheon straight from the refrigerator, open-faced sandwiches with slices of terrine on bread fried in pancetta or duck fat with a slice of lettuce, pickled red onions, and our house-made mustard. Toss in a few bottles of wine, and all is right with the world.
All terrines will benefit from a condiment, this can be enhanced with a good mustard.
- Spice grinder
- Meat grinder
- Standing mixer
- 1.5L/1 1/2 quart terrine mold*
- Roasting pan
- Parchment paper
- Aluminum foil
- Meat thermometer
*You may also use a bread loaf pan or three mini loaf pans. You may have a small extra amount that you could fry up as a chef’s treat.
What you’ll need for the spice mix
1 tsp. ground white pepper
What you’ll need for the terrine
1.5 lbs beef stewing meat (cut into 1 inch pieces)
For the Vegetables
3 lg waxy potatoes (peeled and cut into 1 inch pieces)
4 lg carrots (peeled and cut into 1 inch pieces)
4 celery stalks (cut into 1 inch pieces)
How To Make
Brown the meat: Heat the oil in a large and deep skillet over high heat. Season the beef with salt and pepper and then add to the skillet. Sprinkle the flour over the meat and stir well. Cook until the beef is browned on all sides (do not stir too much, or the beef will not brown properly). Remove to a 5-6 quart slow cooker.
Start the gravy: Put the skillet back over medium high heat. If needed, add a little more oil. Cook the onions and garlic until starting to soften. Stir in the tomato paste and add the herbs and cook, stirring constantly, until the herbs are fragrant, about 1 minute. Pour the red wine into the pan, scratching the browned bits off the bottom. Cook until thickened and the wine is reduced to the thickness of honey, about 3 minutes. Stir in the stock and Worcestershire sauce. Bring to a boil (this will help the stew start cooking faster once it is in the crock), then switch off the heat.
Transfer to the slow cooker: On top of the meat, place the potatoes, carrots, and celery. Very carefully pour the hot liquid from the skillet into the crockpot, making sure the liquid runs down all the way to the bottom and underneath the meat (stir a little if needed).
Cook: Cook the stew on low for 8 hours or on high for 4 hours. Prior to serving, check for seasoning and adjust if needed. Either finish cooking with the lid open (if you want a thicker stew) or closed if you want it soupier. Serve in warm bowls with your favorite glass of red wine.