Potjevleesch is a medieval French Flemish dish made with a mixture of meat, onions, wine, vinegar, and seasonings, cooked in a clay pot and refrigerated until chilled. The dish dates back to at least the 14th century and is still enjoyed in France and central Europe. The final product is served cold with a warm side dish.
Literally meaning “meat dish” in his native French Flemish language, potjevleesch is just that. A medley of meat is made from sheep, pigs, cows, rabbits and chickens, combined with onions in a clay pot and simmered in a mixture of wine, vinegar and some subtle seasonings such as bay leaf and thyme. Once cooked, this medieval recipe is refrigerated until chilled into a congealed mass that is served cold with a warm side dish.
According to the potjevleesch recipe provided online by Lille, the French city guide, the dish dates back to at least the 14th century when author William Tirel described the dish in a writing from 1302. But that recipe depopulated all the meat in a boiling bath. of wine, juniper berries and calves’ feet. If prepared at the onset of a long, freezing winter, the dish may stay frozen for a few months or more.
The dish is still enjoyed in France and other areas of central Europe. In 2001 chefs recommended cutting meats into thin chunks and strips. Then, layers of each are alternated in the pot, separated by raw onion rings &emdash; also on the bottom, with a little oil. After the pot is full, a mixture of wine, vinegar and a little water is added to soak it all together with thyme, bay leaves, salt, pepper and bay leaves. It is cooked over low heat for up to three hours to cool all the meat. The liquid should not boil, but only slightly bubble.
Before refrigeration was available, more care had to be taken to ensure that potjevleesch earthenware was stored long enough to freeze completely but not so long that it rot. The containers were covered after firing and then placed in a dark, cool place, usually underground. In a refrigerator, however, it should take about half a day for the liquid to transform the contents of the pot into a firm, flavorful gelatinous mass.
The final product is broken up and served as large chunks enclosing multiple meats. These are later separated from the diner with a fork. Many chefs serve potjevleesch with a warm side dish such as french fries or mashed potatoes and gravy. Another version replicates the preparation procedures; however, only one type of meat is used to give the dish more uniformity of flavour.
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