Potted Meat - cooking recipe

Ingredients

2 pickled pork hocks or 1 piece pickled pork, about 1 1/2 kg
1 1/2 kg chicken, about
750 g shin beef
4 bay leaves
6 cloves
1/2 teaspoon peppercorn
1 teaspoon salt
1/2 cup vinegar

Preparation

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