Rillettes

• 2 pounds pork shoulder, cut into chunks
• 1 pound beef chuck, cut into chunks
• 4 cloves garlic, smashed
• 2 tablespoons kosher salt
• 1 tablespoon black peppercorns
• 1 teaspoon dried thyme
• 1 bay leaf
• 4 ounces unsalted butter
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 teaspoons fresh thyme leaves

Steps

1. 1 Combine pork, beef, garlic, salt, peppercorns, dried thyme, and bay leaf in a large bowl. Cover and refrigerate for at least 8 hours or overnight.
2. 2 Preheat oven to 300°F.
3. 3 Transfer the meat mixture to a large oven-safe skillet or Dutch oven. Add enough water to just cover the meat.
4. 4 Cover and cook in the oven until the meat is very tender, about 3 hours.
5. 5 Remove from oven and let cool slightly.
6. 6 Skim off and reserve 2 ounces of fat from the cooking liquid. Discard the rest along with the garlic, bay leaf, and peppercorns.
7. 7 In a medium skillet, melt the reserved fat and butter with olive oil over medium heat. Add onion and cook until soft and golden.
8. 8 Shred the cooked meats with two forks and mix with the cooked onions.
9. 9 Transfer to a bowl and stir in fresh thyme leaves.
10. 10 Press the mixture into a greased dish, cover with plastic wrap, and refrigerate until set, at least 4 hours or overnight.

Equipment

• Large oven-safe skillet or Dutch oven
• Skillet for onions

Variations

• Add a splash of brandy or cognac for extra depth.
• Incorporate roasted garlic for a milder flavor.

Substitutions

• If beef is unavailable, use all pork for traditional rillettes.

Pairings

• Serve with a crisp green salad.
• Pair with a glass of robust red wine.

Nutrition

Tips

• For a smoother texture, you can process the rillettes in a food processor until desired consistency.
• Serve with crusty bread or toast points for the perfect appetizer.

Storage

Store covered in the refrigerator for up to 5 days. Reheat gently in a saucepan or microwave.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating gently.

Serving Suggestions

• Pair with cornichons for a tangy contrast.
• Serve alongside a fresh baguette for a delightful spread.

FAQ