Servings: 2 jars
Calories: 300kcal
Ingredients
- 1 kg veal
- 10 g salt
- 4 sprigs thyme
- 2 sprigs chives
- 1 pinch pepper
- 2 tomatoes
- 1 onion
- 400 g lard or other animal fat (beef, duck, goose, etc.)
- 1 glass water (start with half, then check that once the fat has melted, the meat is fully covered)
Procédé
- Add all the ingredients to a saucepan over low heat (3-4 out of 10)
- Cook for 4-5 hours uncovered
- Turn off the heat, remove the herbs, and discard them
- Transfer the meat and vegetables to a large bowl, then shred the meat
- Look at the liquid in the saucepan: you will see two layers. The top is fat, while the dark liquid at the bottom is the cooking juices. Taste them - they are intensely flavorful, and you will want to keep them!
- Using a ladle, transfer as much of the surface fat as possible to a separate bowl, leaving mostly the cooking juices in the saucepan
- If a little fat remains, do not worry - pour everything from the saucepan into the bowl with the veal and mix. Your rillette mixture is ready!
- To jar the rillettes, prepare jam jars or other airtight containers. Alternate two tablespoons of rillette mixture with one tablespoon of pure fat (reserved from the cooking bowl) until the jars are full. Finish with a spoonful of fat on top.
- Seal tightly and refrigerate for up to 2 weeks, or up to 1 week after opening. If you know how to sterilize jars, you can keep them longer, but that is beyond my expertise
Nutrition
Calories: 300kcal
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