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Cut the meats into regular pieces (medium sized).
Place them in a large dish or salad bowl, then add the onion, garlic, bouquet garni, and season with salt and pepper.
2. Marinade
Pour the white wine over the meats to cover them well.
Cover with cling film and marinate in the refrigerator for 12 hours (ideally overnight).
3. Slow cooking
Drain the meats, reserving the marinade.
In a large casserole dish, place the pieces of meat and cover them with the marinade and chicken stock.
Bring to the boil, then reduce to a low heat. Simmer for 2 hours until the meats are tender.
4. Natural jelly
Once the cooking is finished, remove the meats and strain the cooking liquid.
Heat this liquid, add the previously softened gelatin (or agar-agar), and mix well to obtain a smooth consistency.
5. Assembly
Arrange the pieces of meat in a terrine or deep dish.
Pour the hot jelly over the top to completely cover the meats.
Leave to cool to room temperature before placing in the refrigerator for at least 6 hours (until the jelly sets).
Serving and Storage Suggestion
Serve the Potjevleesch chilled with crispy fries and a green salad.
Keep this dish in the refrigerator, well covered, for 3 to 5 days.
Chef's Tip
For an even more authentic flavor, use a blond beer from the North instead of white wine in the marinade!
FAQ
1. Can you replace certain meats?
Yes, you can add turkey or veal according to your preferences.
2. How to prevent the jelly from being too liquid?
Respect the proportions of gelatin or agar-agar and let it cool long enough.
3. Can this dish be frozen?
Although it is not recommended to preserve the texture of the jelly, you can freeze the Potjevleesch without any problem if necessary.
The Flemish Potjevleesch is much more than a dish, it is a journey into the culinary heritage of the North, ideal for convivial and authentic moments. Enjoy your meal!
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