Alive and Cooking

Baked Giambone

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(Serves 4)
750g beef mince
1 large brown onion, finely chopped
2 cloves of garlic, finely chopped
¼ tsp smoked paprika
¼ tsp ground ginger
2 carrots, finely chopped
2 sticks of celery, finely chopped
½ cup basil, chopped
½ cup parsley, chopped
1 egg
1tbsp soy sauce
Salt and pepper
4 soft boiled eggs (Boiled for 4 minutes)


Thoroughly mix all ingredients, (except the soft boiled eggs) together in large bowl, be sure to "massage" everything together.

Place the mixture to half way in terrine mold, gently press in the peeled eggs, then cover with the rest of the mix and bake in a preheated oven at 220°C for 40-50 minutes.

Spanish Onion Gravy

2 Spanish onions, finely sliced
2 cloves of garlic, sliced
½ glass of red wine
Juice from the meatloaf pan
300ml stock
2 tbsp corn flour
Olive oil

Splash olive oil into a frying pan. Toss in the red onion and garlic together on low- medium heat, allowing them to soften.

Add the red wine and boil furiously, then add the stock and some juices from the giambone. Bring to boil and stir in corn flour (mixed with cold water) until required consistency is achieved.

Baked Giambone