Blacklock Potted Meats & Kimchi Recipe

Preparation and Cooking

1. 1

   Prepare the Meats

   Trim excess fat from the pork shoulder and beef brisket. Cut into small cubes.

2. 2

   Season the Meats

   In a large bowl, combine the pork and beef cubes with salt, black pepper, garlic powder, onion powder, thyme, and bay leaves. Mix well to ensure even seasoning.

3. 3

   Cook the Meats

   In a large pot, melt the butter over medium heat. Add the seasoned meat mixture and brown for about 5-7 minutes.

4. 4

   Simmer

   Pour in the beef stock and bring to a simmer. Cover and cook on low heat for about 2 hours, or until the meats are tender.

5. 5

   Shred the Meats

   Remove the pot from heat. Using two forks, shred the meat into smaller pieces and mix it with the liquid.

6. 6

   Cool and Store

   Transfer the potted meats into sterilized jars. Let cool completely, then cover with a layer of melted butter to seal. Store in the refrigerator.