Irish Corned Beef Terrine

A highlight of any visit to the Emerald Isle is the variety

of comfort food encountered in pubs, inns, and country

restaurants. Every bed and breakfast vies for a superior

rating in the soda bread category, mashed potatoes and

cabbage marry delightfully in colcannon, and I never tire

of Ireland’s corned beef. This is a delicious corned beef

terrine perfectly suited as an appetizer. Try it for St.

Patrick’s Day!

2 ½ cups of corned beef, chopped

½ cup of mayonnaise

½ teaspoon of prepared horseradish

3 tablespoons of a coarse mustard

2 tablespoons of green onions, thinly sliced

3 tablespoons of parsley, minced

1 teaspoon of green peppercorns, crushed

2 envelopes of Gelatin

1 cup of beef broth

Combine first seven ingredients in a mixing bowl. Bring beef

broth to a simmer and add gelatin to dissolve. Let cool, pour

into mixing bowl, and stir into other ingredients. Transfer to

a mold, chill, and serve with a rustic bread.

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