Photograph of the finished Potjevleesch

France · Thịt đông ba loại Potjevleesch

Potjevleesch

3 hr Hands-on time + 12 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Whole free-range chicken Whole free-range chicken 600 g
  • Photograph of Veal Veal 600 g
  • Photograph of Pork Pork 600 g
  • Photograph of Duck thighs Duck thighs 480 g
  • Photograph of Lager beer Lager beer 800 ml
  • Photograph of Rice vinegar Rice vinegar 160 ml
  • Photograph of Dried thyme leaves Dried thyme leaves 16 g
  • Photograph of Gelatin powder Gelatin powder 40 g
  • Photograph of Onion Onion 2
  • Photograph of Salt Salt 32 g

Method

  1. 1 Cut the four types of meat into 4 cm long strips and marinate them with beer, vinegar, thyme, onion, and salt for 12 hours.
  2. 2 Arrange the meats vertically in a tight layer inside a heat-resistant clay pot, so that each type is clearly visible when sliced.
  3. 3 Pour in enough marinade to cover the ingredients, then cover tightly with aluminum foil and a layer of flour around the rim of the lid.
  4. 4 Bake at 150 degrees Celsius for 2 hours and 30 minutes, without opening the lid during the process.
  5. 5 Drain the broth, dissolve the gelatin in it, and pour it back into the pot with the meat.
  6. 6 Let it cool, then refrigerate for 12 hours until it solidifies, then slice thickly and serve with french fries.
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