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1
Simmer the Meats Gently
120 Mins
Gentle simmer, about 95°C (203°F)
Bring the pot slowly to a gentle simmer, skim off any foam, then cover and simmer on the lowest heat for about 2 hours, until the chicken, pork and veal are completely tender and the broth tastes savoury and lightly acidic. The chicken must reach at least 74°C (165°F) and the pork at least 71°C (160°F) — after 2 hours they will be well past that.
Never let it boil hard: a rolling boil clouds the jelly and toughens the meat. Small bubbles, barely breaking the surface, is right.
Done when: Meat that shreds easily with a fork and a clear, golden, well-seasoned broth.
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2
Lift Out and Shred the Meat
15 Mins
Warm, about 60°C (140°F)
Lift the meat out with a slotted spoon and set the carrot slices aside. Shred the meat into bite-size pieces with two forks, discarding any gristle. Taste the meat and add a little more salt or lemon juice if it needs it.
Keep the pieces chunky, not stringy — potjevleesch is a terrine of visible meat, not a paste.
Done when: A bowl of tender, well-seasoned meat chunks, still warm.
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3
Strain the Broth and Melt the Gelatin
10 Mins
Hot, about 80°C (176°F)
Strain the broth through a fine sieve into a clean pan — you need about 600 ml. Bloom the 15 g gelatin in 60 ml cold water for 5 minutes, then stir it into the hot broth until it dissolves completely. Taste and adjust the salt and lemon.
A cloudy broth makes a cloudy jelly, so strain through a cloth or a coffee filter if you want it crystal clear.
Done when: Clear, golden broth that tastes bright and savoury, with the gelatin fully dissolved.
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4
Pack the Terrine and Bake in a Water Bath
45 Mins
160°C (320°F)
Line a 1-litre terrine mould or loaf tin with cling film. Pack the shredded meat in firmly, tucking the reserved carrot slices between the layers, then pour over the hot broth until it just covers the meat. Cover with foil, set the mould in a deep tray, pour boiling water halfway up the sides, and bake at 160°C (320°F) for 45 minutes so the jelly sets evenly around the meat.
Press the meat down as you pack — air pockets become holes when you slice the terrine.
Done when: Meat fully covered by broth, with no air gaps at the edges of the mould.
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5
Chill Overnight, Then Slice
12 Hrs
Fridge temperature, about 4°C (39°F)
Cool the terrine to room temperature, then chill in the fridge overnight, or at least 8 hours, until the jelly is completely firm. Turn it out onto a board, peel off the cling film and slice thickly with a hot, dry knife, about 225 g per serving. Serve cold.
A knife dipped in hot water and wiped dry between cuts gives clean, glossy slices instead of torn ones.
Done when: A firm terrine that holds its shape when sliced, with clear jelly around the meat.
auto_awesome Finishing Touches & Plating
Serve the cold slices with crisp frites, a sharp mustard and a simple green salad — the Flemish way — and let the terrine come out of the fridge 10 minutes before eating so the jelly softens slightly.
Belgium
1h
