Gaspe Head Cheese (Meat Terrine)
(from withglowinghearts’s recipe box)
Source: Ricky and Virginia Sinnett
Cook time: 240 minutesIngredients
- 3 lbs pork hocks
- 2 lbs stewbeef or shank
- Salt and pepper to taste
- 5-6 onions
Directions
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Put meat in a pot and cover with cold water.
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Bring to a boil and turn down and simmer for 3 hours.
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Take meat out of the water (save water) and remove fat.
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Put meat through a chopper or grinder.
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Put back in the water with the onions, salt and pepper.
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Boil for another ½ hour.
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Put in whatever size plastic containers.
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If for freezing: When take out of freezer, put back in a pot, bring to a boil and reset it.
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Aunt Marjorie’s tips: You can leave the water overnight and then take off the fat from on top of the water and also apparently, Grandpa also used this to make his meat pies!