Potted Meat
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours and 10 minutes
Description: This cherished recipe, passed down through generations, holds a special place in the heart of many Australian families. Traditionally made during the warmer months, particularly around Christmas, it serves as a delightful addition to potluck gatherings or as a savory treat on lazy summer afternoons. Recalling fond memories of eagerly awaiting its creation each year, this dish brings a sense of comfort and nostalgia with every bite.
Recipe Category: Lunch/Snacks
Keywords: Chicken, Pork, Poultry, Meat, Australian, Potluck, Summer, Savory, Weeknight, Stove Top, < 4 Hours
Nutritional Information (per serving):
- Calories: 559
- Fat Content: 35.4g
- Saturated Fat Content: 11.3g
- Cholesterol Content: 169.1mg
- Sodium Content: 570.7mg
- Carbohydrate Content: 1.8g
- Fiber Content: 0.7g
- Sugar Content: 0g
- Protein Content: 54.3g
Ingredients:
- 2 pounds pork
- 1 1/2 pounds chicken
- 750 grams shin beef
- 4 bay leaves
- 6 cloves
- 1/2 teaspoon peppercorn
- 1 teaspoon salt
- 1/2 cup vinegar
Instructions:
| Step | Description | Time |
|---|---|---|
| 1 | Place all ingredients except vinegar in a large stockpot with just enough water to cover. | 10 minutes |
| 2 | Simmer for 3 hours. | 3 hours |
| 3 | When cooked, strain the liquid, remove ALL the bones, and chop the meat finely. | – |
| 4 | Add the vinegar to the strained liquid, season to taste. | – |
| 5 | Place the chopped meat in wet moulds, pour the liquid over, cover with cling wrap and allow to set. | – |
| 6 | Serve with salads, or as a sandwich filling. | – |
Step 1: Begin by gathering your ingredients: 2 pounds of pork, 1 1/2 pounds of chicken, 750 grams of shin beef, 4 bay leaves, 6 cloves, 1/2 teaspoon of peppercorns, 1 teaspoon of salt, and 1/2 cup of vinegar.
Step 2: In a large stockpot, combine all the meats with just enough water to cover them completely.
Step 3: Bring the mixture to a gentle simmer over medium heat and let it cook for approximately 3 hours, allowing the flavors to meld and the meats to become tender.
Step 4: Once the meats are thoroughly cooked, carefully remove them from the pot and strain the cooking liquid to remove any bones or impurities.
Step 5: Finely chop the cooked meats and place them in a separate bowl.
Step 6: Pour the strained liquid back into the pot and stir in the vinegar, adjusting the seasoning to taste with salt and pepper if necessary.
Step 7: Wet the inside of your chosen moulds lightly with water to prevent sticking, then fill them with the chopped meat mixture.
Step 8: Carefully pour the seasoned cooking liquid over the meat in the moulds, ensuring that they are evenly covered.
Step 9: Cover the filled moulds with cling wrap and refrigerate them for several hours or until the mixture has set firm.
Step 10: Once set, carefully unmould the potted meat onto a serving platter, garnish as desired, and serve alongside crisp salads or as a delicious filling for sandwiches.
Step 11: Enjoy the rich, savory flavors and the memories that come with each delectable bite of this beloved Australian classic.
