Lou pastis en pott (potted meat)
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Lou pastis en pott (potted meat)
  Meat    Beef    French    Pork  
Last updated 6/12/2012 1:27:43 AM. Recipe ID 62731. Report a problem with this recipe.
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      Title: Lou pastis en pott (potted meat)
 Categories: Beef, French, Pork
      Yield: 8 Servings
    1/2 lb Lard
      2 lb Lean beef
      2 lb Lean pork
      3    Bay leaves
           A few sprigs of thyme and
      1 ts Juniper berries
           Salt and pepper
    1/2    Bottle red wine (the
           -near-black wine of Cabors
           -or a
  This is an unusual potted meat prepared only in the Languedoc.
  Serves 8 - 10
  Time:  Start at least 2 weeks ahead; 30 minutes plus 2 hours cooking,
  repeated 3 times
  First cooking: deep red Medoc)
  Second and third cooking: the same ingredients again each time
  You will need a large straight-sided earthenware pot. Scald the
  earthenware pot and grease it thoroughly with a little of the lard
  (you can line the bottom with a few fig or walnut leaves if you have
  them). Cut the beef and pork into slices, trimming the gristle and
  sinews as you do so. Put the bay leaves on the bottom of the pot. Lay
  in the meat slices, zseasoning with the herbs, salt, and freshly
  ground pepper as you do so. Pour in the wine - it should just cover
  the meat.
  Simmer the pot uncovered over a very low heat or in a preheated 250 F
  oven, for 1 1/2 to 2 hours, until the volume is reduced by half.
  Allow to cool. Seal with a layer of lard, melted and poured over the
  cool meat. Cover with wax paper tied down with string.  Leave the pot
  on a refrigerator shelf for a week.  Then remove the lard seal and
  add in another 2 lbs pork and 2 lbs beef, the whole covered with
  wine, seasoned and cooked as before. Repeat the operation at the end
  of another week. You will now have a delicious dark jelly- meat which
  you can either eat hot or cold. If you continue to replace the volume
  you have removed, the pot can go on forever.
  COOKING" by Elisabeth Luard, ISBN 0-553-05219-5 Posted 

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Recipe ID 62731 (Apr 03, 2005)

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