Step 1

Cut the meat into large pieces and season with the salt and half of the thyme.

Step 2

Vacuum seal the meat with the butter or fat, bay leaf if using and allow to rest overnight (optional).

Step 3

Put the meat in a sous vide water bath and cook at 195 F for 3 hours or until the meat is tender.

Step 4

Cut the bag open and drain out the juice.

Step 5

Dice the shallots as small as you can, then put them in a small pan with the vinegar and cook until the pan is dry.

Step 6

Wearing gloves, mix the meat until just broken up for the most traditional, rustic texture, which I recommend for your first time. You can also mix the meat in a stand mixer or with a potato masher.

Step 7

Add the rest of the chopped thyme, all of the butter and a few tablespoons of cooking liquid and mix until just combined. Try not to pound the meat to a paste-it should be just spreadable.

Step 8

Double check the seasoning for salt and pepper, adjust as needed, then pack into crocks or freeze.

Step 9

To serve, spread jam or preserves over the rillettes crocks. Allow them to come to room temperature before serving. Serve with a crusty baguette, pickles, and plenty of mustard.