Potjevleesch Recipe

Ingredients:

• 1 lb. chicken
• 1 lb. veal
• 1 lb. rabbit
• 1 lb. pork belly
• 1 onion, quartered
• 1 clove garlic, chopped
• 1 teaspoon thyme
• 1 teaspoon ground allspice
• 1 bay leaf
• 2 cups chicken broth
• 1/2 cup white vinegar
• 1/2 cup white wine
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons gelatin
• 2 tablespoons chopped parsley

Directions:

1. Preheat oven to 350°F.
2. Cut the chicken, veal, rabbit, and pork belly into 1-inch pieces and place into a large Dutch oven or casserole dish.
3. Add the onion, garlic, thyme, allspice, and bay leaf to the pot.
4. In a separate bowl, combine the chicken broth, white vinegar, white wine, sugar, salt, and black pepper. Pour the mixture over the meat in the pot.
5. Bake for 2-3 hours or until the meat is tender.
6. Remove the meat from the pot and strain the cooking liquids to remove any solids.
7. Place 2 tablespoons of gelatin in a small bowl and add 1/4 cup of the warm cooking liquid. Mix well to dissolve the gelatin.
8. Add the gelatin mixture back into the remaining cooking liquid and stir well.
9. Transfer the meat back into the pot or casserole dish and pour the cooking liquid over the top.
10. Cover and refrigerate the Potjevleesch for at least 24 hours or until the cooking liquid has set.
11. Sprinkle chopped parsley on top before serving.

Verdict: Potjevleesch is a traditional Flemish dish that is flavorful and comforting. The combination of different meats makes it rich and hearty, while the vinegar and gelatin add a tangy and gelatinous texture to the dish. Serve Potjevleesch with crusty bread or potatoes for a satisfying meal.