Easy Beef, Celeriac and Horseradish Pâté Recipes

Easy Beef, Celeriac and Horseradish Pâté Recipes

The ingredients for making Easy Beef, Celeriac and Horseradish Pâté Recipes

  1. 500 g top side of beef cubed
  2. 350 mL red wine
  3. 85 mL Madeira
  4. 250 mL beef or chicken stock
  5. 2 tablespoons finely chopped celeriac
  6. 1 tablespoon horseradish cream
  7. to taste salt and pepper
  8. 2 bay leaves
  9. 2 tablespoons brandy
  10. hundred and 75 g butter melted

Step-step making Beef, Celeriac and Horseradish Pâté

  1. Preheat the oven to 130°C

  2. Place the beef in a new casserole and mix all the additional ingredients together except for the eau-de-vie and butter, then pour over the particular beef

  3. Cover tightly and cook for 2 hours

  4. Remove the beef and drain.

  5. Strain the liquid and decreased to about 45 mL

  6. Slice and roughly chop the various meats and put it in with the particular reduce liquid into a food processor chip and blend until fairly smooth

  7. Add the brandy and the particular 3rd of the butter

  8. Turn into a pate dish and leave to cool

  9. Dissolve the remaining butter, skim any polyurethane foam off the top and pour more than the top of the beef, departing any residue at the bottom regarding the pan.

  10. Cover begleiter and refrigerate overnight