Schwartenmagen — Print Recipe — The Culinary Codex

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

Ingredients

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.