Baltimore Potted Meat Recipe

• 1/2 lb Salt pork Cut into 1/4" thick slices
• 1/2 tsp Crumbled thyme
• 1 Tbsp. Minced parsley
• 1 x Bay leaf
• 1 lb Boneless lean chuck Cut into 1-inch cubes
• 1 lrg Onion, sliced
• 1 lb Boneless pork Cut into 1-inch cubes
• 1/4 c. Brandy
• 1 can Condensed consomme'
• 2 x Garlic cloves, minced
• 4 x Mushrooms, minced
• 1 c. Burgundy wine Salt, pepper
• 3 Tbsp. Cornstarch mixed with
• 1/3 c. Water

1. Place in layers, salt pork, carrots, thyme, parsley, bay leaf, chuck, onion, pork, brandy, consomme', garlic, mushrooms, and Burgundy.
2. Cover tightly and place in a preheated 350 degree F. oven for 3 hrs or possibly till meat is tender.
3. Remove from oven.
4. Season to taste with salt and pepper.
5. Slowly stir cornstarch-water mix into meat and cook, stirring, till sauce bubbles and thickens.
6. Serve warm.

salt, thyme, parsley, bay leaf, lean chuck, onion, pork, brandy, garlic, mushrooms, wine salt, cornstarch, water

Taken from cookeatshare.com/recipes/baltimore-potted-meat-76468 (may not work)