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Prep Time: 20 Minutes Cook Time: 1480 Minutes |
Ready In: 1500 Minutes Servings: 12 |
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If you only have sweet Spanish smoked paprika on hand, you can mix 1 1/2 teaspoons of it with 1/8 teaspoon cayenne as a substitute for hot Spanish smoked paprika. Ingredients:
8 large garlic cloves, peeled |
1/2 cup extra-virgin olive oil |
1 1/2 teaspoons hot spanish smoked paprika |
1 teaspoon salt |
1/2 teaspoon black pepper |
6 cups finely chopped cooked short rib meat (reserved from rich beef broth ) |
accompaniments: thin slices of crusty bread; caper berries; sea salt |
Directions:
1. Cook garlic in oil in a 10-inch heavy skillet over low heat, turning occasionally, until tender and golden, about 15 minutes. Transfer garlic with a slotted spoon to a cutting board and mash to a paste with a fork. Cook paprika, salt, and pepper in oil remaining in skillet over low heat, stirring, until fragrant, about 1 minute.
2. Stir together paprika oil, garlic paste, and short rib meat in a large bowl until combined well. Pack mixture into a 5- to 6-cup crock, terrine, or bowl and let stand at room temperature 1 hour to allow flavors to develop. Serve at room temperature.
3. Cooks' note: Terrine can be made 2 days ahead and chilled, covered. Bring to room temperature before serving.
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