Marinated Veal and Red Beet Terrine

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Marinated Veal and Red Beet Terrine
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Health Score:
8,8 / 10
Difficulty:
easy
Difficulty
Preparation:
5 min.
Preparation

Ingredients

for
6
For the marinade
1 lemon (juiced)
4 Tbsps olive oil
freshly ground peppers
For the garnish
Lettuce
For the veal
600 grams Shoulder
1 onion
2 cloves
1 tsp peppercorns (coarsely crushed)
1 bay leaf
100 grams Soup vegetables (frozen)
For the red terrine
400 grams Beets (cooked)
salt
peppers
150 grams Whipped cream
1 tsp lemon juice
7 sheets red gelatin
For the white terrine
150 grams Whipped cream
50 grams Horseradish
3 sheets gelatin
How healthy are the main ingredients?
Whipped creamHorseradisholive oillemononioncloves

Preparation steps

1.

For the veal: Boil 1.5 liters (approximately 6 cups) of water, onion, cloves, peppercorns, bay leaf, salt and greens. Add veal and simmer for 90 minutes in hot broth, about 70°C (approximately 150°F). Let cool in broth.

2.

For the red terrine: Soften gelatine in cold water. Coarsely chop beetroot and puree, then season with salt and pepper. Beat cream for both terrines until stiff. Dissolve gelatin in a small saucepan over low heat, then stir into a bit of puree, then fold into remaining puree. Fold in cream when mixture begins to gel. Pour half of the mixture into a loaf pan lined with plastic and freeze. 

3.

For the white terrine: Soak gelatin, then dissolve over low heat. Stir in 1 teaspoon horseradish, then remaining 2 tablespoons horseradish. Once mixture begins to gel, fold in cream. Spread onto red filling, then carefully top with remaining red filling. Chill for 3 hours.

4.

For the marinade: Combine marinade ingredients. Remove veal from pot and thinly slice, then coat with marinade.

For the garnish: Rinse lettuce and shake dry.

5.

Flip terrine onto a board, remove plastic and slice. Serve terrine with veal and lettuce.