Lean, healthy meat cooked in red wine and mixed with cottage cheese turns into a soft, smooth pâté with rich meat flavor.
Preparation: 25 min. In addition,
approximately 4 hours cooling
Cooking time: 1 hour 45 min.
Oven temperature: 160° C / 320° F
2 tablespoons olive oil
450 g [1 lb] beef cut into large cubes
1 1/2 dl [0,3 pt] red wine
1 clove garlic, peeled and finely chopped
1 level teaspoon dried marjoram
1 bay leaf
225 g [1/2 lb] cottage cheese
1 level teaspoon whole peppercorns
crushed coriander leaves
or other herbs for garnish
 Heat the oil in frying pan and brown the meat on all sides over high heat. Take the meat up with slotted spoon and place in a casserole dish or heat-proof saucepan.
 Add the wine, garlic, marjoram and bay leaf and stir. Put on a tight-fitting lid and place the dish in a hot oven for 1 hour 45 min. or until meat is tender enough to split with a fork. Stir once or twice during the cooking.
 Put meat and broth in a wide bowl, remove the bay leaf. Let everything cool and put the bowl in the refrigerator for at least 2 hours. Remove any fat from the surface and remove any membranes and cartilage from the meat. Run meat and broth in a food processor or blender until everything is smouth or run it twice through a meat grinder.
 Add the cottage cheese and run 1 min. in the food processor or blender or whip with a fork. Divide the mixture among four ramekins, sprinkle crushed peppercorns over and cool in refrigerator about 1 hour. Garnish with coriander or other herbs just before serving.
 Toast Melba (thin, crispy, toasted white bread slices) is nice accompaniment with these meat pâtés, which will also work very well as an evening meal.