Potjevleesch

How it is made

Quantities are for 5 people. The steps are in the order you do them.

1. cut all the meat into 5 centimetre pieces and put it in a large pot
2. roughly dice the carrots and onions, and add them
3. add the beer, the vinegar, the juniper, the stock cube and the bunch of herbs
4. cover with water up to the level of the meat
5. bring to the boil, then lower the heat and leave to cook gently, with the lid on, for two and a half hours
6. drain the meat, keeping the stock aside, and arrange it in a terrine
7. bring the stock back to the boil and dissolve the gelatine in it
8. pour the stock into the terrine until it covers the meat
9. leave in the fridge for twelve hours
10. serve cold, with chips and a seasonal salad