How to make my own Potted Beef?

lauren_1

I use left over meat from a roast.

Use a mini food processor and whizz it till it gets to a dry paste, add a tiny bit of butter, lots of pepper (any any spice you like, chilli even) and a tea spoon of cream cheese.

Spread on ryvita or home made melba toast.

powershopper

I tried to do Potted Beef just like our local bakery (Birds... for those in the area) and all the advice and recipes above seem really familiar, BUT, the flavour didn't come true until the light-bulb moment

---

it is MACE. hooooray that makes all the difference, go on, try it, you know you can.........

Sunnyday

Hi peeps,

i make the potted beef with brisket and onions which have been cooked in the slow cooker and seasoned with lots of black pepper and some salt.

Just whizz it up in the food processor with some butter, pot into ramekins, cover and freeze.

I also do this with liver and bacon with onions which have been slow cooked for a casserole, this makes a lovely pate. I sometimes add tomatoes too, really tasty.

HTH

SD

Seakay

BilberryCharlotte wrote: »

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?

Well it's a very low setting, so I'm not sure how that works out with fuel costs. I don't own a pressure cooker myself (perhaps I should!) but hopefully someone else will have the answer to your question.

cathymc_2

I wanted to rejuvenate this thread for Yorkshire Potted Meat or Potted Dog as we called it when we were kids in Yorkshire.
Its a great cheap way enjoy potted meat instead of buying at the butchers.
For me I googled Potted Meat because I live in France and they make Rillettes, which is potted meats, but usually very course and chunky.
I yearned for smooth Potted Meat.
So back in Yorkshire on holiday with family and still cooking for everyone, I have made several pots of Yorkshire Potted Beef, trying different recipes and now found one that was like the old potted beef of the 1950's..
I chop shin beef into small chunks then put it in my SLOW cooker and leave on all day on medium, then leave it over night to cool, lots of gravy next day, which I do put a little in the paste, but save for another day. Yes Also use MACE, tried it with nutmeg but a little to strong flavour and yes I add butter to the final mince, which I do in my processor... Its lovely and doesnt stay in the fridge long !!

Chi-me

I've got loads of chicken left on some I slow cooked yesterday as OH decided he now doesn't like casserole with bones in 'diddums' He loves pate and potted crab or mackerel so I may have a go at this with the chicken. I'm not wasting it and he will eat it somehow!

cats_ahoy

http://www.bbc.co.uk/food/recipes/spiced_potted_beef_44092 The Hairy Bikers did a recipe for it, this one is spicy potted beef but you could just omit the spices.

Memory_Girl

BilberryCharlotte wrote: »

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?

Yes it can :-) Go on ask my how I know??? Love potted meat.

I also "cheat" and pressure cook cheap stewing steak and mash into shreds with a potato masher then set in a gelatine jelly made with the juices (plenty of salt)

But of a cheat - but its harder and harder to get bones to make you own gelatine stock from.

MG

gatra_2

jer1410 wrote: »

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.

Wow thank you for this, I called in to the butchers today well the abattoir really to pick up the meat and tripe for my dog. and when there asked them about some potted beef he told me they don't touch it as there are to many regulations to making it and selling it.

So started looking on line for how to make it and came across this my first batch turned out fantastic but for me adding a little to much Mace You don't need much of it before it to much but thats the thing that gives it the traditional taste..

Once again thanks for the recipe.

Anne_Marie_2

This thread reminds me of the potted hough we used to get as kids.
http://www.scottishrecipes.co.uk/pottedhough.php