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Lou Pastis En Pott (Potted Meat)

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Recipe

Lou Pastis En Pott (Potted Meat) recipe

 

Yield

8 servings

Prep

30 min

Cook

6 hrs

Ready

2
Trans-fat Free, Low Carb, Sugar-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
½ pound lard
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2 pounds beef
lean
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2 pounds pork
lean
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3 each bay leaves
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1 x thyme
and rosemary, (a few sprigs)
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1 teaspoon juniper berries
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1 x salt and black pepper
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½ each red wine
bottle (the near-black wine of cabors)
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Ingredients

Amount Measure Ingredient Features
226.8 g lard
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907.2 g beef
lean
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907.2 g pork
lean
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3 each bay leaves
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1 x thyme
and rosemary, (a few sprigs)
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5 ml juniper berries
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1 x salt and black pepper
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0.5 each red wine
bottle (the near-black wine of cabors)
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Directions

This is an unusual potted meat prepared only in the Languedoc.

Serves 8 to 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, seasoning 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 1½ 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.



* not incl. in nutrient facts Arrow up button

Comments


anonymous

Every version of this recipe on the internet has the same errors. Did all of you just copy each other?

First error is in list of ingredients, wines.

Second error is in the First cooking where you mention using something not in the list of ingredients.

I did not read further as two mistakes is already too many.

 

 

Nutrition Facts

Serving Size 255g (9.0 oz)
Amount per Serving
Calories 81167% from fat
 % Daily Value *
Total Fat 60g 92%
Saturated Fat 23g 116%
Trans Fat 0g
Cholesterol 222mg 74%
Sodium 138mg 6%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 127g
Vitamin A 0% Vitamin C 1%
Calcium 3% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
 

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