Recipe: Potjevleesch

Name: Potjevleesch
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Yield: 8 servings
Ingredients: One of the mythical dishes of the North meaning; 1 farm chicken of 1.5 kg (3.25 lb) cut into 8 pieces; 1 farm rabbit only 1 saddle and 2 thighs; 300 g (10.5 oz) of farm pork shoulder; 2 veal feet cut in half; 2 large yellow onions sliced; 3 cloves of garlic germinated and crushed; 200 g (7 oz) of shallots chopped; 1 bouquet garni; 1 untreated lemon wiped and finely sliced; 10 cl (0.4 cup) of good white alcohol vinegar; 1 liter (1.1 qt) of dry white wine*; 8 gr (0.3 oz) of cracked pepper grains (crushed with the bottom of a pot) and fresh herbs; salt

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.8/5 (49 reviews) Other dishes

Prep 30 min

Cook 240 min

Total 4h30

Servings 8 serv.

Recette Potjevleesch - Chef Patrick Asfaux

Ingredients for 8 servings

One of the mythical dishes of the North meaning
1 farm chicken of 1.5 kg (3.25 lb) cut into 8 pieces
1 farm rabbit only 1 saddle and 2 thighs
300 g (10.5 oz) of farm pork shoulder
2 veal feet cut in half
2 large yellow onions sliced
3 cloves of garlic germinated and crushed
200 g (7 oz) of shallots chopped
1 bouquet garni
1 untreated lemon wiped and finely sliced
10 cl (0.4 cup) of good white alcohol vinegar
1 liter (1.1 qt) of dry white wine*
8 gr (0.3 oz) of cracked pepper grains (crushed with the bottom of a pot) and fresh herbs
salt

Step-by-step directions

1 In a large round pot (style le creuset) put butter and oil and brown the chicken cut into 8, the saddle in 4, the rabbit thighs in 2 and the shoulder cut into 4 large pieces.

2 Preheat your oven to 150°(th5)

3 Once everything is well browned, add the garlic, onions and sliced shallots, lemon slices the bouquet garni. sweat covered for 10 minutes then add the vinegar white wine, veal feet, 20 cl (0.8 cup) of water salt and pepper with the mignonnette
Cook in the oven covered very gently for 3h15

4 Then open and carefully remove with a skimmer the pieces of meat and poultry (decant) by placing them one by one on your board

5 Then carefully remove all the bones and make 4 small piles: the rabbit meat, that of the chickens, that of the pork and that of the feet

6 In a porcelain or glazed earthenware terrine arrange your meats in layers pressing as you go and alternating finely chopped fresh herbs (parsley chervil tarragon chives etc..), finally drizzle gently with the cooking juice strained and let cool in the air.

7 Place

Porc Veau Poulet Lapin Cuisine du nord Plat traditionnel