Appalachian Potted Meat Salad Food

POTTED MEAT

Potted Meat image

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;-)

Provided by JustJanS

Categories Lunch/Snacks

Time 3h10m

Yield 6-8 serving(s)

Number Of Ingredients 8

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

Steps:

Place all ingredients except vinegar in a large stockpot with just enough water to cover.
Simmer for 3 hours.
When cooked, strain the liquid, remove ALL the bones, and chop the meat finely.
Add the vinegar to the strained liquid, season to taste.
Place the chopped meat in wet moulds, pour the liquid over, cover with cling wrap and allow to set.
Serve with salads, or as a sandwich filling.

Nutrition Facts : Calories 559, Fat 35.4, SaturatedFat 11.3, Cholesterol 169.1, Sodium 570.7, Carbohydrate 1.8, Fiber 0.7, Protein 54.3

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