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Add a photoServings: 8
Ingredients
- 1/2 lb Lard
- 2 lb Lean beef
- 2 lb Lean pork
- 3 x Bay leaves A few sprigs of thyme and rosemary
- 1 tsp Juniper berries Salt and pepper
- 1/2 bot red wine (the near-black wine of Cabors or possibly a
Directions
- This is an unusual potted meat prepared only in the Languedoc.
- Serves 8 - 10
- Time: Start at least 2 weeks ahead; 30 min plus 2 hrs 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 possibly 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 grnd 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 possibly in a preheated 250 F oven, for 1 1/2 to 2 hrs, till the volume is reduced by half. Allow to cold.
- Seal with a layer of lard, melted and poured over the cold 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 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 that you can either eat warm or possibly cool. If you continue to replace the volume you have removed, the pot can go on forever.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 257g | |
| Recipe makes 8 servings | |
| Calories 657 | |
| Calories from Fat 461 | 70% |
| Total Fat 51.09g | 64% |
| Saturated Fat 19.75g | 79% |
| Trans Fat 1.07g | |
| Cholesterol 153mg | 51% |
| Sodium 116mg | 5% |
| Potassium 742mg | 21% |
| Total Carbs 0.72g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.17g | 0% |
| Protein 40.38g | 65% |
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