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    You are in: Home / Australian / Potted Meat Recipe
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    Potted Meat

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 10 mins

    10 mins

    3 hrs

    JustJanS's Note:

    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;-)

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    Units: US | Metric


    1. 1
      Place all ingredients except vinegar in a large stockpot with just enough water to cover.
    2. 2
      Simmer for 3 hours.
    3. 3
      When cooked, strain the liquid, remove ALL the bones, and chop the meat finely.
    4. 4
      Add the vinegar to the strained liquid, season to taste.
    5. 5
      Place the chopped meat in wet moulds, pour the liquid over, cover with cling wrap and allow to set.
    6. 6
      Serve with salads, or as a sandwich filling.

    Ratings & Reviews:


    Nutritional Facts for Potted Meat

    Serving Size: 1 (203 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 559.0
    Calories from Fat 318
    Total Fat 35.3 g
    Saturated Fat 11.3 g
    Cholesterol 169.0 mg
    Sodium 570.6 mg
    Total Carbohydrate 1.8 g
    Dietary Fiber 0.7 g
    Sugars 0.0 g
    Protein 54.2 g

    The following items or measurements are not included:

    pork hocks

    shin beef


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