Pot-au-feu Terrine with Herbs, Gribiche Sauce: Family Recipe

Ingredients:

• 2 pounds of beef brisket
• 2 pounds of beef shank
• 2 onions, peeled and quartered
• 3 carrots, peeled and sliced
• 4 cloves of garlic, peeled and smashed
• 1 pinch of cloves
• 1 bouquet garni (thyme, bay leaf, parsley)
• 1 teaspoon of coarse salt
• 1/2 teaspoon of black peppercorns
• 1/2 cup of chopped fresh parsley
• 1/4 cup of chopped fresh basil
• 1/4 cup of chopped fresh cilantro
• 1 gelatin sheet
• Gribiche sauce (recipe below)
• Crusty bread for serving

Instructions:

1. Place the beef brisket and shank, onions, carrots, garlic, cloves, bouquet garni, salt, and peppercorns in a large pot and cover with cold water.
2. Bring to a boil, then reduce the heat to low and simmer for 4-5 hours or until the meat is tender.
3. Remove the beef from the pot and place it on a cutting board. Strain the broth into a large bowl and reserve.
4. Separate the meat from the bones and cut it into small pieces.
5. Soak the gelatin sheet in cold water for 5 minutes.
6. Measure 2 cups of the reserved broth and transfer it to a saucepan. Bring to a boil over medium heat.
7. Remove the gelatin sheet from the water, squeeze out the excess water and add to the boiling liquid. Stir until dissolved.
8. Add the chopped herbs to the liquid and stir to combine.
9. Line a loaf pan with plastic wrap and place the beef pieces at the bottom of the pan.
10. Carefully pour the hot liquid over the beef, filling the pan to the top.
11. Refrigerate for at least 4 hours or until set.
12. Unmold the terrine onto a serving platter and slice.
13. Serve with gribiche sauce and crusty bread.

Gribiche Sauce:

• 1 tablespoon of Dijon mustard
• 2 tablespoons of red wine vinegar
• 1/2 cup of extra-virgin olive oil
• 3 hard-boiled eggs, chopped
• 2 tablespoons of chopped fresh parsley
• 2 tablespoons of chopped fresh tarragon
• 2 tablespoons of drained capers
• 1 shallot, minced
• 1/2 teaspoon of coarse salt
• 1/4 teaspoon of black pepper

1. In a medium bowl, whisk together the Dijon mustard and red wine vinegar.
2. Slowly stream in the olive oil, whisking constantly, until the mixture emulsifies.
3. Stir in the chopped hard-boiled eggs, parsley, tarragon, capers, shallot, salt, and black pepper.
4. Refrigerate until ready to use.

Verdict:

This is a classic French dish with a twist. The addition of herbs and the gelatin make this dish a great appetizer or main course for a special occasion. The gribiche sauce is the perfect complement to the beef, with its tangy, slightly mustardy flavor. Serve with crusty bread and enjoy!

Serving Suggestions:

This terrine is perfect as a starter or main course, served with a side salad or roasted vegetables. It can also be served as a cold cut for a picnic or lunchbox. The gribiche sauce can be used as a dipping sauce for vegetables or as a dressing for salads.