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Beef, Pork and Liver Terrine Recipe

Looking for an easy Beef, pork and liver terrine recipe? Learn how to make Beef, pork and liver terrine using healthy ingredients.


Submitted by aslb17

Makes 12 servings



http://www.marksdailyapple.com/pork-beef-and-liver-terrine/

Recipe Ingredients for Beef, pork and liver terrine

1/2 onion
2 tablespoons butter
1/2 pound chicken liver
1 pound ground pork
1/2 pound ground beef
1 clove garlic, finely chopped
1 tablespoon thyme
2 teaspoons kosher salt
1 teaspoon black pepper
1/2 teaspoon nutmeg
1/8 teaspoon allspice
1/4 cup brandy
2 eggs
1/4 cup heavy cream
1/2 cup pistachio nuts
12 strips of bacon

Recipe Directions for Beef, pork and liver terrine

  1. Sauté onion in butter over medium heat until translucent but not browned. Scrape into a bowl and let cool.

  2. Pulse liver in a food processor until smooth and then transfer to a bowl. With your hands or a large spoon, mix the liver with the ground pork and beef, onion, garlic, thyme, salt, pepper, nutmeg and allspice.

  3. Fill the pan with half of the meat mixture, taking care not to move the bacon on the bottom. Sprinkle the pistachios nuts on top then cover with the remaining meat.

  4. Bake 1 1/2 hours, or until a thermometer inserted into the center hits 150-155 degrees F. Remove the terrine from the oven, remove the foil, and let it rest 30 minutes.

  5. Put a piece of parchment or wax paper over the terrine. On top of the parchment or wax paper, put a thicker layer on which to set some cans or other weight ? a piece of cardboard covered in foil and cut to fit exactly over the meat works well. On top of the cardboard, set a few cans, weights, or bricks. The weight presses down on the meat, making the texture dense and sliceable.

  6. Cool the terrine at room temperature for an hour or so then place it in the fridge (with the weight on top) and chill 24 hours.

  7. Remove the weight. Run a butter knife around the edge of terrine to loosen it then let the loaf pan stand in 1 inch of hot water for a minute to loosen the bottom.

  8. Set a cutting board over the loaf/terrine pan then flip the terrine so it is setting on top of the cutting board. Slowly remove the pan so the terrine is standing on the cutting board. Slice and serve.

  9. Wrapped tightly in plastic wrap and refrigerated, the terrine will keep 1-2 weeks.

Categories

Beef

Nutrition Facts
Serving Size 104.8g
Amount Per Serving
Calories
190
Calories from Fat
87
% Daily Value*
Total Fat
9.7g
15%
Saturated Fat
3.7g
18%
Trans Fat
0.0g
Cholesterol
190mg
63%
Sodium
461mg
19%
Potassium
364mg
10%
Total Carbohydrates
2.6g
1%
Dietary Fiber
0.8g
3%
Sugars
0.7g
Protein
22.5g
Vitamin A 54% Vitamin C 10%
Calcium 3% Iron 22%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • Low in sugar
  • High in iron
  • High in niacin
  • High in phosphorus
  • High in riboflavin
  • Very high in selenium
  • High in thiamin
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin B12
  • High in zinc
  •   Bad points
  • Very high in cholesterol
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