What is Potvleesch?
literally means a "pot of meat" in its native French Flemish language, Potvéesch is just that. The slope of the meat is made of sheep, pigs, cows, rabbits and chickens, combined with onions in a pot of pots and cooked in a mixture of wine, vinegar and some fine spices such as laurel and thyme. Once this medieval recipe is cooked, it is cooled until it cools down on a hardened mass, which is served cold with a hot side dish.
According to the recipe for Potvleesch provided online Lille, a French urban guide, the food dates back to the 14th century, when the author William Tirel described the food in writing 1302. If it was made at the beginning of a long winter, food could be frozen for several months or more.
food is in France and other areas of Central Europe. KucIn 2001, the Haři recommended that the meat should be cut into pieces and thin strips. Then the layers of each alternating in the container are separated by raw onion rings and Emdash; Including on the bottom, with a little oil. After the pot is full, a mixture of wine, vinegar and water is added to immerse it all, along with thyme, laurel, salt, pepper and bay leaves. This is cooked on low heat for three hours to cool all the meat through. The liquid should not be cooked, just a slightly bubble.
Before available, more care was needed to ensure that Terra Cotta Potvleesch was stored long enough to solidify fully, but not so long that it was rot. The containers were covered after cooking and then placed in a cold dark place, usually underground. In the refrigerator, however, it should take about half a day for the liquid to change the contents of the pot to a solid and taste gelatin mass.
The final product is distributed apart and is served as large pieces with multiple meeami. You are later denoumedNY dinner with a fork. Many chefs serve Potvleesch with a hot side dish such as French fries or mashed potatoes and sauce. Another version replicates preparation procedures; However, only one type of meat is used to give the bowl more uniformity of taste.