How to cook potjevleesch?
Potjevleesch is a dish that means meat in a pot (terrine). It is a typical dish from the north of France. It is also called potch because of its very complicated pronunciation.
Origin of potjevleesch
This dish originated in the Westhoek region of Dunkirk during the Middle Ages.
What is the recipe for making potjevleesch at home?
To prepare homemade potjevleesch, you need several of the ingredients listed below. The most important thing to know is that the dish is prepared the day before you want to eat it.
For a recipe for 6 people, you will need: 1/2 rabbit, 200g boneless pork loin, 200g veal shank, 2 chicken breast cutlets, 2 sticks of celery, 5 cloves of garlic, 3 sticks of thyme, 2 carrots, 3 bay leaves, 3 gelatine leaves, 2 tablespoons of juniper berries, 1 tablespoon of pepper berries and 75cl of northern brown beer.
Preparation and cooking du potjevleesch
Remove the meat from the rabbit, then cut the boneless pork loin, chicken cutlets and veal shank into pieces.
Peel the garlic cloves, cut them in half and remove the germ. Cut the two stalks of celery into small pieces.
Take a bowl, mix the garlic, bay leaves, juniper berries, celery, thyme and pepper. Pour the pieces of meat into the mixture, mix them and cover with the northern brown beer. Let the mixture marinate for 24 hours, stirring every 6 hours or so.
After the pause time, drain the meat and book the marinade. Slice the carrots and dip the gelatine in a bowl of cold water to soften it.
Place 3 layers of meat in a pot, separate them with a sheet of gelatine and finish with a sheet of gelatine. Cover the mixture with the marinade and spread the carrot slices over the top of the terrine.
Cover the terrine, it must be hermetically sealed. Put it in the oven at 150°C (th5) for 3 hours.
Let the dish cool and it's ready.
Although the preparation is a bit complicated and time-consuming, many restaurants offer Potjevleesch on their menu. Online restaurants also deliver the dish, but you have to order it the day before. Department stores also sell it in a 750g pot, so you only have to prepare the side dishes.
Potjevleesch where to find and buy?
How to serve the best potch?
Potch is a dish that is served cold. For a better taste, accompany the terrine with chips, salad and a glass of drink of your choice, but the best is a good northern beer or wine.
Potjevleesch what wine?
For a perfect match with the terrine, several wines are suggested to accompany it, such as: Bourgogne rosé, Vin de Corsica Figari rosé, Côte d'Auvergne Corent rosé, Beaujolais Villages or the Languedoc rosé. Red wine is also not to be excluded from the list.