Frozen beef terrine

A few leftovers and the trick is played!

I had a variety of recipes,carrotscut into dice, onions in slats, a handful of dicegreen olivesandbeef. The ideaanti-gaspiwho came to me then was to make a terrine. I hesitated between a traditional terrine cooked in a married bath or afrozen beef terrineAnd that's the last one I chose.

Ingredients for 2terrines

• 700 g ofbeef
• 200 g ofCarrots cut in dice
• 200 g minced onions
• 6 gelatin leaves
• 200 ml ofwhite wine
• 1 handle dgreen olivesCut into slices
• Olive oil,
• Salt, pepper
• Thym, laurier

Manufacture:

In a skipper, sweat the onions and add the carrots and finally the ground beef. Cook for 10 minutes. Put the white wine and let it evaporate. Cover with water, put the herbs and season. Simmer 20 minutes over low heat.

Retrieve the cooking juice with a colander and reserve the solid preparation. Boil 750 ml of juice. To soften in cold watergelatin. Out of the fire, add it to the juice.

Grease theterrines. In the background put the bay leaves and olives in slices. Add the meat preparation and complete with the juice. Film and put 24 hours in the refrigerator, if possible with a weight on it to compress.