How to make my own Potted Beef?

Curv

My kids and husband adore the stuff and could easily get through half a dozen tubs a week if I'd let them. I've never seen a recipe - can anyone help, please?

Seakay

Is this a sandwich spread, pate or meat in jelly?

MRSMCAWBER

Hi there

I do my own versions(well my mums from when i was a kid) -simply using left over roast beef, dropped into a processor with plenty of seasoning and you can use butter or marge to make it spread -although you have to remember to take it out to soften ahead of using.
But i now make it with low fat cream cheese instead... and i also add a finely chopped onion(done by hand as sometimes the machine makes onion bitter) and english mustard or horse raddish -depending on what i fancy..

Curv

It's a sandwich spread, seakay. Butcher's versions often have a little fat on the top to seal the pot.

MrsMc... that's fabulous - thank you. I don't suppose you've ever tried to freeze it, have you? It would be really useful if I could make a HUGE batch and take it out as and when...

Thanks again

MRSMCAWBER

Hi Curv

Oh YES..i have a pot in the freezer at the moment mind you are talking to someone who puts anything in the freezer if it stands still long enough :rotfl:

Seakay

I made a recipe similar to this last year and it was yummy, but I was serving it as a sort of starter pate with toast - I think that it would make a very tasty sandwich spread, though

http://uktv.co.uk/food/recipe/aid/516029

Lord_Lardington

No recipe, but for hope for those who, like me thought the Potted meat I used to love as a child was gone forever. Luckily, "Sutherlands" do still make it. It’s a BIT like normal beef spread but side by side it's far nicer. If you know what I mean and want some, check their site and it gives you the stockists local to you. Lovely.

Hmm, potted meat (as we used to call it) barmcakes (if you don't know what a barmcake is then consult a North/South dictionary) for Saturday lunch ... my youth in the North on a plate...

BilberryCharlotte

Seakay wrote: »

I made a recipe similar to this last year and it was yummy, but I was serving it as a sort of starter pate with toast - I think that it would make a very tasty sandwich spread, though

http://uktv.co.uk/food/recipe/aid/516029

Seakay, that looks like a really nice recipe to make from fresh meat but it takes quite a while in the oven. Mindful of rising fuel prices I was wondering if it could be cooked in a pressure cooker, with the minimum of liquid?

jer1410

Ingredients

• 455 g beef stewing meat, cut into 1/2 inch pieces
• 115 g butter
• salt to taste
• ground black pepper to taste
• paprika to taste
• ground nutmeg to taste

Directions

1. In a heavy medium saucepan, simmer the beef in 1/4 inch of water. Stew until very tender, about 2 to 3 hours, replacing water as necessary. Drain, reserving the liquid.
2. Pass the cooked stewing meat through a meat grinder twice, until it is the consistency of a thick, stringy paste.
3. In a small saucepan, melt the butter. Filter the melted butter through clean muslin (cheese cloth), to remove the milk solids.
4. In a medium bowl, mix the cooked meat with 3/4 of the strained, melted butter. Season with salt, pepper, paprika and nutmeg to taste. Stir in desired amount of reserved cooking liquid to moisten.
5. Transfer the mixture to sterile containers and top with remaining butter. Seal and chill in the refrigerator until serving.

just a note to the comment for lady in previous post, this recipe can be done in pressure cooker so long as you get your meat very tender... I supose a pressure cooker would be ideal for this recipe.

mummy2jack

MRSMCAWBER wrote: »

Hi there

I do my own versions(well my mums from when i was a kid) -simply using left over roast beef, dropped into a processor with plenty of seasoning and you can use butter or marge to make it spread -although you have to remember to take it out to soften ahead of using.
But i now make it with low fat cream cheese instead... and i also add a finely chopped onion(done by hand as sometimes the machine makes onion bitter) and english mustard or horse raddish -depending on what i fancy..

Sounds yummy....Will be giving that a go.
Many thanks

sueeve

Just the same as post 9, but I put a little mace in mine (because my grandma did, and she was born in 1880.) In my family we have 'the potted meat dish' and it has to be the right sort. Pressed glass from the 30's, very shallow.I usually make extra and freeze some, usually without butter. The i add the butter while it defrosts.
We have it for tea today, with home made bread.