Potjevlesch with Three Meats
Potjevleesch, a traditional Flemish dish, is a terrine or jellied meat made from a combination of three meats: usually pork, veal, and chicken or rabbit. These meats are layered in a pot with herbs, spices, and onions, then covered with a mixture of vinegar and water. The dish is slowly cooked until the meats are tender and the liquid transforms into a jelly-like consistency once cooled. Potjevleesch is typically served cold, often accompanied by fries and a dollop of mayonnaise, offering a unique combination of savory flavors and a refreshing texture.
Ingredients
- 1 Chicken
- 1 Veal shank with bone
- 8.8 oz Pork shoulder with bone
- 8 Carrots
- 4 Celery stalks
- 8 Garlic cloves
- 1 Bouquet garni
- 67.6 fl oz Northern brown beer
- 2 tbsp Juniper berries
- 1 tbsp Peppercorns
- Coarse salt
Instructions
- Scrape the carrots and cut them into large sticks, wash the celery, and cut it into sections.
- Cut the chicken into pieces without deboning it and place it in a pot with the veal shank and pork shoulder. Add the vegetables, peeled garlic cloves, bouquet garni, and juniper berries. Season with coarse salt. Cover with beer.
- Bring to a boil. Skim off any foam, cover, and let it cook at a low boil for 4 hours.
- Remove the meats, discard all the bones and chicken skin. Shred the meats and place them in a large salad bowl or terrine.
- Remove the vegetables, garlic, and berries with a skimmer and incorporate them into the shredded meat. Cover with the cooking broth. Let cool, then refrigerate for 3 hours. Serve in slices with a green salad and fries.
Video
Notes
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