Meat pâté
Description
Perfect for both special occasions and everyday meals. Today I want to share my favorite veal pâté recipe, so watch how to make it. If you don’t count the time spent cooking the meat, the process is very quick: grind the cooked meat with fried vegetables and butter, add spices to taste, and you’re done! Store the finished pâté in the refrigerator, in a glass jar with a lid. It spreads beautifully on toast and crackers, and works great for breakfast or a snack. You can make this pâté with any type of meat, as long as it’s not fatty. Adjust the cooking time yourself and experiment with spices. I add a couple of pinches of nutmeg to the finished pâté. Give it a try!
Instructions
- 1
Step 1
1. Prepare the ingredients; take a slightly larger piece of meat, bearing in mind that it will shrink a little as it cooks. Place it in boiling water and simmer for 2 hours over low heat. About 10 minutes before the end of cooking, season the broth with salt to taste. The meat should be tender and fully cooked; if necessary, cook it longer. However, young veal will be ready in 2 hours. Leave the butter on the counter; you will need it later and it should be soft.
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Step 2
2. Finely chop the onion and carrot and sauté until cooked in a tablespoon of vegetable oil.
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Step 3
3. Let the vegetables cool slightly.
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Step 4
4. Let the cooked meat cool slightly, cut it into small pieces, and remove tendons and membranes.
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Step 5
5. Run the meat with vegetables and oil through a fine meat grinder sieve three times, or use a food processor.
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Step 6
6. Add the meat broth and mix well. The meat pâté should be thick, yet easy to spread on bread, hold its shape, and not run. Season with salt and pepper to taste.
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Step 7
7. Meat pâté is ready.
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Step 8
8. Place in the refrigerator for an hour or two. Store the pâté in a tightly sealed glass container.
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Step 9
9.