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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 8 |
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My mother made this every summer, around Christmas time. It actually makes quite a lot, and is quite rich, so my serving size is a bit of a guess. We had it with salads on really hot days, then in sandwiches to finish it off. I remember being so excited when it was first made, then happy to see the end of it until next year;-) Ingredients:
2 pickled pork hocks or 1 piece pickled pork, about 1 1/2 kg |
1 1/2 kg chicken, about |
750 g shin beef |
4 bay leaves |
6 cloves |
1/2 teaspoon peppercorn |
1 teaspoon salt |
1/2 cup vinegar |
Directions:
1. Place all ingredients except vinegar in a large stockpot with just enough water to cover.
2. Simmer for 3 hours.
3. When cooked, strain the liquid, remove ALL the bones, and chop the meat finely.
4. Add the vinegar to the strained liquid, season to taste.
5. Place the chopped meat in wet moulds, pour the liquid over, cover with cling wrap and allow to set.
6. Serve with salads, or as a sandwich filling.
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