Recipe for potted beef?

robwin

I just tried a Hairy Bikers one in which you cook the beef in butter (like making confit duck) but after the allotted 3.5 hours in the oven, the butter had obv reduced a bit and the beef was not exactly burnt but very well done on the outside of the chunks.

Have since blitzed it and, despite liberal application of extra butter, water and some horseradish (in desperation) it still tastes like overdone roast dinner. Also, how is it possible to have a paste which is wet to the touch but tastes dry in your mouth??

Grim. Please help... Tips and/or recipes greatly appreciated.

poorly_scammo

This is the recipe my grandma used and it was lovely if I remember correctly.

1lb shin of beef
1/4 tsp mixed spice
1 teaspoon salt
sprinkling of black pepper
1 tsp vinegar
2 tsp Worcester sauce
4 tbsp water
4oz. soft marg or butter
a little melted butter

trim excess fat and gristle from meat. Cut into small cubes.
Combine with spices, salt, pepper, vinegar, Worcester sauce and water in 1and 1/2 pint pudding basin. Cover tightly with foil.
Stand basin on upturned saucer in large pan.
Pour boiling water in pan until half way up sides of basin.
Cover pan and simmer for 2 1/2 hours, checking level of water.
Cool a little, drain the liquor off the meat but keep the liquor.
Mince the cooked meat finely (she used a mincer, I'd use a processor). Beat in the marg. Check seasoning.
Put in small pots/ramekins and seal by pouring over a little melted butter.

Is freezable.

robwin

Oh, I'm really sorry I didn't pop back and say thank you!! This looks great.