Mashed potatoes are often served with potjevleesch.
Literally meaning “meat pot” in their native Flemish French language, potjevleesch is just that. A mixture of sheep, pork, beef, rabbit and chicken meat is made, combined with onions in a clay pot and cooked in a mixture of wine, vinegar and some subtle spices such as bay leaf and thyme. Once cooked, this medieval recipe is refrigerated until chilled into a frozen dough that is served cold with a hot dish.
Fries are often served with potjevleesch.
According to the potjevleesch recipe provided online by Lille, France’s city guide, the dish dates back to at least the 14th century, when author William Tirel described the dish in a 1302 writing, in a boiling bath of wine, berries juniper and veal. feet. If made at the beginning of a long, cold winter, the dish can stay frozen for a few months or more.
The dish is still enjoyed in France and other areas of Central Europe. Chefs advised in 2001 that meats be cut into chunks and thin strips. Then the layers of each alternate in the pan, separated by raw onion rings and emdash; even at the bottom, with a little oil. After filling the pan, add a mixture of wine, vinegar and a little water to submerge everything, along with thyme, bay leaf, salt, pepper and bay leaf. It is simmered for up to three hours to cool down all the meat. The liquid should not boil, just bubble slightly.
Before refrigeration became available, more care was needed to ensure that potjevleesch terracotta was stored long enough to freeze completely, but not so long as to rot. The vessels were covered after firing and placed in a cool, dark place, usually underground. However, in the refrigerator, it should take about half a day for the liquid to turn the contents of the pan into a tasty, solid gelatinous mass.
The final product is crumbled and served in large chunks of meat. Afterwards, these are separated by the cafeteria with a fork. Many chefs serve potjevleesch with hot side dishes such as French fries or mashed potatoes with gravy. Another version replicates the preparation procedures; however, only one type of meat is used to give the dish more uniformity of flavor.