- Ingulube - 200 Grams
- Inyama yengulube - 350 iigremu
- Iipistachios - 70 igramu
- Isifuba okanye i-bacon (amaxesha amaninzi) - i-Grams ayi-120
- ICognac - 30 Grams
- Isonka - 50 igrama
- Izinto zobisi - 2. iipuni
- Provencal herbs - Ukunambitha
- Ityuwa, ipepper - Ukunambitha
1. Phinda isibindi kunye nengulube nge-grinder inyama okanye udibanise. Isiqingatha se-brisket sinqunyulwe ngamaqhekeza amancinci. I-peel i-pistachios uze uyiqande kwisigamu. Isonka sisongele ubisi. Kwisitya esahlukileyo, xuba inyama ebisiweyo kwisibindi kunye nenyama, iziqwenga ze-brisket, isiqingatha se-pistachio, isonka esinamanzi kwaye ungeze i-flavor to the taste. Yongeza i-cognac uze udibanise kakuhle. 2. Beka eceleni ubunzima bethu imizuzu engama-20. Ngeli xesha, vudisa i-oven. Ukumboza iphepha ngephepha lesikhumba. Beka amaqabunga e-brisket kwifomu kwaye ubeke isigxina sokugxotha. Ukugxotha kubeka ngokukhawuleza nangokucokisekileyo. Ukusabalalisa zonke iisala zepistachios kwaye uphinde usasaze amaphepha e-brisket. 3. Beka inyama esele isele kwiimakhishiti uze udibanise kunye nemigca yokugqibela ye-brisket. Ukumboza nge-foil uze uqothule umshicileli. Kubalulekile ukuba akukho nto ekhoyo ngexesha lokulungiselela i-pâté. Beka ehovini imizuzu engama-50. Emva koko, susa i-foil kwi-pate uze udibanise ijusi eliphumo. Ngaloo jusi, galela i-pate phezulu, gubungela nge-foil uze uyifake kwi-ovini imizuzu engama-40. Susa i-foil uze uyishiye ehovini kwenye imizuzu engama-20. Gcoba i-terrine elungiselelwe, uyithumele kwisitya uze uyibeke kwifriji 2 iiyure. Xa ukhonza, unqumle i-pate zibe ziinqununu.
IiNkonzo: 6-8