Ingredients
8
large garlic cloves, peeled
1/2
cup extra-virgin olive oil
1
1/2 tsp hot Spanish smoked paprika
6
cups finely chopped cooked short rib meat (reserved from rich beef broth)
Accompaniments: thin slices of crusty bread; caper berries; sea salt
Directions
1.
Cook garlic in oil in a 10-inch heavy skillet over low heat, turning occasionally, until tender and golden, about 15 minutes. Transfer garlic with a slotted spoon to a cutting board and mash to a paste with a fork. Cook paprika, salt, and pepper in oil remaining in skillet over low heat, stirring, until fragrant, about 1 minute.
2.
Stir together paprika oil, garlic paste, and short rib meat in a large bowl until combined well. Pack mixture into a 5- to 6-cup crock, terrine, or bowl and let stand at room temperature 1 hour to allow flavors to develop. Serve at room temperature.
4.
Terrine can be made 2 days ahead and chilled, covered. Bring to room temperature before serving.
New-York Restaurants
