Schwartenmagen

Name: Schwartenmagen
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 8 servings
Cuisine: Liechtensteiner
Ingredients: 800g lean ground beef; 1 onion, finely diced; 3 cloves garlic, minced; 3 tbsp fresh parsley, chopped; 1 tbsp fresh marjoram; 1 tsp caraway seeds, ground; 2 sheets gelatin, bloomed; 500ml rich beef broth; 2 tbsp white wine vinegar; Salt and pepper; Cornichons for serving; Wholegrain mustard for serving

Schwartenmagen (SHVAR-ten-mah-gen)

Beef and Herb Terrine

⏱ Prep Time 1 hour 45 min plus chilling

📈 Difficulty Hard

👥 Servings

🔥 Calories 220 kcal

A traditional cold-pressed terrine of seasoned ground beef and fresh herbs set in a savory gelatin, sliced and served with pickles and mustard.

Nutrition & Info

Protein 24.0g

Carbs 4.0g

Fat 12.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

terrine mold large pot weight for pressing sharp slicing knife

Presentation Guide

Vessel: wooden cutting board

Garnishes: cornichons, mustard, fresh herbs

Accompaniments: crusty bread, pickled onions

Ingredients

800g lean ground beef
1 onion, finely diced
3 cloves garlic, minced
3 tbsp fresh parsley, chopped
1 tbsp fresh marjoram
1 tsp caraway seeds, ground
2 sheets gelatin, bloomed
500ml rich beef broth
2 tbsp white wine vinegar
Salt and pepper
Cornichons for serving
Wholegrain mustard for serving

Instructions

1
Season ground beef with garlic, parsley, marjoram, caraway, salt, and pepper. Mix thoroughly and form into a compact cylinder.
2
Poach the beef roll gently in simmering beef broth for forty-five minutes until cooked through. Remove and let cool slightly.
3
Dissolve bloomed gelatin in the warm strained broth, add vinegar, and season to taste. Let cool until syrupy but not set.
4
Slice the cooked beef and layer slices in a terrine mold, pouring gelatin broth between layers to fill all gaps.
5
Cover with cling film, place a weight on top, and refrigerate for at least six hours or overnight until firmly set.
6
Unmold terrine and slice thinly with a sharp knife. Serve cold with cornichons and wholegrain mustard.

💡

Did You Know?

Schwartenmagen is a fixture at Liechtenstein national celebrations, including the prince's birthday festivities on August 15th.

Chef's Notes

Equipment Tips

terrine mold
large pot
weight for pressing
sharp slicing knife

Garnishing

cornichons, mustard, fresh herbs

Accompaniments

crusty bread, pickled onions

The Story Behind Schwartenmagen

This cold terrine reflects the alpine tradition of charcuterie and meat preservation that sustained Liechtensteiner families through long winters. The technique of pressing seasoned meat into terrines dates back centuries in the Rhine Valley. In Liechtenstein, the dish became associated with celebrations and formal occasions, where it appears on cold buffet tables alongside pickles and bread. It represents the principality's connection to the broader German-speaking charcuterie tradition.

🕐 Traditionally enjoyed cold supper, party buffets 📜 Origins: Traditional alpine charcuterie

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