Veal Rillettes
Discover an authentic, mouth-watering veal rillettes recipe
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Servings: 2 jars
Calories: 630kcal
Ingredients
- 1 kg veal
- 10 g salt
- 4 sprigs thyme
- 2 sprigs chives
- 1 pinch pepper
- 2 tomatoes
- 1 onion
- 400 g lard or another animal fat (beef, duck, goose, etc.)
- 1 glass water (add half first; once the fat has melted, make sure the meat is completely submerged)
Procédé
- Place all the ingredients in a saucepan and set over low heat (3–4 on a scale of 10).
- Simmer uncovered for 4–5 hours.
- Turn off the heat, lift out the herbs, and discard them.
- Transfer the meat and vegetables to a large bowl and shred.
- In the pan you’ll see two layers: clear fat on top and dark, intensely flavourful juices underneath. We definitely want to keep those juices!
- Set a second bowl nearby. With a ladle, skim as much of the surface fat as you can into it, leaving mostly the juices in the pan.
- It’s fine if a little fat remains; pour everything from the pan into the veal bowl and stir to combine. Your rillettes are ready!
- Jarring: Have clean jam jars or other airtight containers ready. Layer two tablespoons of rillettes, then one tablespoon of the reserved pure fat, repeating until the jar is full. Finish with a final spoonful of fat.
- Seal tightly and refrigerate for up to 2 weeks—or 1 week once opened—unless you’re comfortable sterilising jars, which is another story.
Notes
Salt isn’t an exact science here—especially with all those vegetables—but do stick to 10 g of salt per 1 kg of meat. Any less and the rillettes taste flat; any more and they’re unbearably salty.
Nutrition
Calories: 630kcal | Carbohydrates: 10g | Protein: 107g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 390mg | Sodium: 2261mg | Potassium: 2214mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1028IU | Vitamin C: 21mg | Calcium: 53mg | Iron: 4mg
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