Potjevleesch

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.