Sudanese Spiced Beef Head Terrine

Ingredients

In this Sudanese adaptation, we have incorporated traditional Sudanese spices and flavors to transform the German Presskopf into a Sudanese Spiced Beef Head Terrine. The original dish is typically prepared with German spices and ingredients, but we have replaced them with Sudanese spices like cumin, coriander, and paprika to give it an authentic Sudanese twist. We alse have the original recipe for Presskopf, so you can check it out.

• 1 beef head (about 4-5 pounds) 1 beef head (about 4-5 pounds)
• 2 onions, finely chopped 2 onions, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg 1 teaspoon ground nutmeg
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 cup beef broth 1 cup beef broth
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 2 tablespoons olive oil 2 tablespoons olive oil
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Clean the beef head thoroughly, removing any excess fat and skin. Place it in a large pot and cover with water. Bring to a boil and let it simmer for about 2 hours until the meat is tender.
2. 2.
   Remove the beef head from the pot and let it cool slightly. Once cool enough to handle, separate the meat from the bones and chop it into small pieces.
3. 3.
   In a large mixing bowl, combine the chopped beef head meat, onions, garlic, cumin, coriander, paprika, ginger, cinnamon, cloves, nutmeg, salt, and black pepper. Mix well to ensure the spices are evenly distributed.
4. 4.
   Heat the olive oil in a skillet over medium heat. Add the spiced beef head mixture and cook for about 5 minutes, stirring occasionally.
5. 5.
   Pour in the beef broth and lemon juice, and simmer for another 10 minutes until the flavors meld together.
6. 6.
   Remove the mixture from the heat and let it cool slightly. Transfer it to a terrine mold, pressing it down firmly to remove any air pockets.
7. 7.
   Cover the terrine mold with plastic wrap and refrigerate for at least 4 hours, or overnight, until the terrine is set.
8. 8.
   To serve, unmold the terrine onto a serving platter and garnish with fresh parsley. Slice and enjoy!

Treat your ingredients with care...

• Beef Head — Make sure to clean the beef head thoroughly before cooking to remove any impurities and excess fat.
• Spices — Adjust the amount of spices according to your taste preferences. Feel free to add more or less to suit your desired level of spiciness.

Tips & Tricks

• For added flavor, marinate the beef head meat with the spices overnight before cooking.
• Serve the terrine with a side of Sudanese bread or flatbread for a complete meal.
• Experiment with different spice combinations to create your own unique Sudanese Spiced Beef Head Terrine.

Serving advice

Serve the Sudanese Spiced Beef Head Terrine chilled as an appetizer or part of a Sudanese feast. Accompany it with fresh salad greens and Sudanese bread for a delightful meal.

Presentation advice

When serving the Sudanese Spiced Beef Head Terrine, garnish it with fresh parsley and arrange it on a platter. Slice it neatly to showcase the layers and textures of the terrine.