Smoked beef shank pate

smoked beef shank pate

I ordered from an organic Angus beef farmer a 5kg package of beef, this is how organic farmer here sell direct, in bulk quantity of mix cuts, to customer at an affordable price.

There are tough cuts like shank that are great for preparing stew with rich sauce to go with rice in a cold winter night. But in summer, I prefer to make a pate to serve as a cold dish.

This recipe is inspired from the way Pastrami is prepared, which I liked very much after having it in Berlin.

1. Season shank, or any cut of beef, with 1% its weight each of salt and brown sugar, black pepper and coriander powder. Keep in fridge for 4 days, turning over everyday.

2. Dry meat and hot smoke with apple wood for at least half an hour.

3. In a pot or in a baking dish with lid, cover meat with water/broth, add other seasoning if you wish, I have star anise, dry orange peel, licorice and brandy, bring to boil then cook at below boiling point ~90˚C until meat is just soft enough to eat, around 5 hours.

4. Place meat in a terrine dish, reduce cooking liquid and pour into terrine dish to fill any air space. Serve when set, in slices.