Homemade Leberkäse
Ingredients
- 400 gBeef rib roast (well chilled, diced)
- 400 gPork belly (well chilled, diced)
- 200 gPlain lardons (well chilled)
- 1 pcOnion (minced)
- 200 mlMineral water (ice cold)
- 20 gGray sea salt
- 1 tspWhite pepper ground
- 1 pinchNutmeg
- 1 pinchGinger ground
- 1 tspMarjoram
- 20 gUnsalted butter (for the pan)
- 10 gCuring salt (to be mixed with the sea salt)
Method
A pink, dense, and incredibly juicy meatloaf protected by a criss-crossed brown crust. The aroma of roasted meat mingles with hints of nutmeg and marjoram released upon slicing.
- 1
Cut the beef, pork belly, and lardons into small cubes. Place them in the freezer for 20 minutes along with the grinder blades; the meat should be nearly frozen to ensure a perfect emulsion without the fat separating.
- 2
Finely grind the meats with the onion. Incorporate the sea salt, nitrite salt, white pepper, nutmeg, ginger, and marjoram. The mixture should start to become sticky to the touch.
- 3
Mix the preparation in a powerful food processor while gradually adding the very cold mineral water. Process until you get a fine, smooth, and shiny paste, similar to a thick mousse. The temperature should never exceed 12°C.
- 4
Butter a loaf pan. Pack the meat mixture firmly to remove air bubbles. Smooth the top with a wet spatula and score a diamond pattern with a knife. Bake at 160°C until the crust is golden brown and the center is firm to the touch.
Frequently asked questions
How do you get this dish right?
- Temperature is key: if the meat warms up during processing, the fat will separate and you'll end up with a dry meatloaf.
- To check the seasoning, poach a small ball of the mixture in simmering water before molding the rest.
How long does this dish keep?
Keep for 4 days in the refrigerator. Delicious cold in thin slices or pan-fried with a fried egg.
