Lou Pastis En Pott (Potted Meat)
1/2 lb Lard 2 lb Lean beef 2 lb Lean pork 3 Bay leaves A few sprigs of thyme and -rosemary 1 ts Juniper berries Salt and pepper 1/2 Bottle red wine (the -near-black wine of Cabors ...
Ingredients
- 1/2lblard
- 2lblean beef
- 2lblean pork
- 3bay leaves
Directions
- 1
1/2 lb Lard 2 lb Lean beef 2 lb Lean pork 3 Bay leaves A few sprigs of thyme and -rosemary 1 ts Juniper berries Salt and pepper 1/2 Bottle r
- 2
Serves 8 - 10 Time: Start at least 2 weeks ahead
- 3
30 minutes plus 2 hours cooking, repeated 3 times First cooking: deep red Medoc) Second and third cooking: the same ingredients again each t
- 4
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
- 5
Cut the beef and pork into slices, trimming the gristle and sinews as you do so
- 6
Put the bay leaves on the bottom of the pot
- 7
Lay in the meat slices, zseasoning with the herbs, salt, and freshly ground pepper as you do so
- 8
Pour in the wine - it should just cover the meat