Beef, Celeriac and Horseradish Pâté Recipes

Ingredients :

1 lb topside of beef, cubed

1 1/2 cups red wine

1/33 cup Madeira

1 cup home made or canned beef or chicken stock

2 tbsp finely chopped celeriac

1 tbsp horseradish cream

salt and pepper

2 bay leaves

2 tbsp brandy

3/4 cup butter, melted

1. Preheat oven to 250F.
2. Place the beef in an ovenproof casserole.
3. Mix all the ingredients together except the brandy and butter, and pour them over the beef.
4. Cover tightly and cook for 2 hours.
5. Remove and drain.
6. Strain the liquid and reduce to about 3 tbsp.
7. Slice and roughly chop the meat and put it with the reduced liquid in the food processor.
8. Blend in bursts until fairly smooth.
9. Add the brandy and a third of the butter.
10. Turn into a pâté dish and leave to cool.
11. Melt the remaining butter, skim any foam off the top and pour over the top of the beef, leaving any residue at the bottom of the pan.
12. Cover the pâté and refrigerate overnight.

This strongly flavored pâté would make a good lunch dish as well as a starter.

Serves 4 - 6

#ads

Get your herbs and spices' ingredients here