Pot-au-Feu Terrine
Beef provides complete protein and iron, while carrot, leek, celery, and fresh herbs add fiber and aroma. Long cooking tenderizes the meat, and reduced broth with gelatin creates a firm structure. Chill the terrine for 8 hours before slicing.
Clean the carrot (400 g), leek (200 g), celery (160 g), and onion (180 g). Stud the onion with clove (0.2 g), and cut the beef (800 g) into large chunks.
Blanch the beef in boiling water for about 5 minutes, then rinse it.
Place the meat in a pot with carrot, leek, celery, onion, bay leaf (1 g), fresh thyme (3 g), table salt (to taste), and black pepper (to taste). Cover with cold water, bring to a boil, cover, and simmer for 3 hours 30 minutes.
Cool the meat in the broth. Shred the beef and dice some carrot.
Bloom the gelatin (15 g) as directed. Strain 400 g broth, reduce it by half, remove from heat, and dissolve the gelatin in it.
Finely chop parsley (10 g), tarragon (10 g), and the portion of onion (180 g) reserved for this mixture.
Mix the meat with carrot, herbs, and onion, then add wine vinegar (15 g), table salt (to taste), and black pepper (to taste).
Transfer the mixture to a mold, cover it with hot gelatin broth, and refrigerate for 8 hours.
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