Grass-Fed Veal Terrine

Chef's notes

Please use grass-fed, red veal. These animals, unlike their white veal brothers, live happy, free-roaming lives.

You can hack it, but you'll likely want an enamelled cast-iron terrine mould.

Details

• ⏲️ Prep time: 20 mins
• 🍳 Cook time: 5 hours + 24 hours in the fridge
• 🍽️ Servings: 12

Ingredients

• 1kg veal bones, rinsed
• 2L cold water
• Mirepoix - 1 carrot, 2 celery stalks, 1 large onion
• 12 black peppercorns, crushed with the back of a pan
• 2 whole cloves
• 2 bay leaves
• 1kg veal shank meat, large pieces
• 3 packages of gelatin
• 45ml cold water
• 30ml Cognac
• 60ml dry white wine
• salt and pepper to taste
• 1 bunch flat-leaf parsley, finely chopped
• 1 sprig of thyme, finely chopped
• 10 black peppercorns, crushed with the back of a pan

Directions

1. Place veal bones in a large pot. Cover with the 2L water and bring to a boil
2. Reduce heat to a simmer and skim the top of the scum that will develop
3. Add mirepoix, 12 crushed peppercorns, cloves and bay leaves, and simmer for 2 hours
4. Add the veal shank meat and simmer for 1.5 hours more
5. Remove veal and set aside to cool
6. Strain stock, discarding bones and mirepoix, and transfer 500ml of the stock to a sauce pan, reserving the rest for another use
7. Soften the gelatin with cold water and stir it into the 500ml of stock. Check your seasoning
8. Add Cognac, wine and keep warm, but don't boil
9. Cut veal into 2.5cm pieces and place in a bowl. Fold in the parsley, thyme and 10 crushed black peppercorns
10. Pack veal mixture tightly into terrine mould. It should come almost to the brim. Add stock slowly to moisten everything. You do not the meat swimming in a soup.
11. Pack veal mixture tightly into terrine mould. It should come almost to the brim. Add stock slowly to moisten everything. You do not the meat swimming in a soup
12. Place in the fridge for at least 4 hours and up to 24 hours before unmolding. Will keep in the fridge for up to 10 days