Potted Beef

Cooking Recipes Catalogue
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Old fashioned potted meat recipe, consisting of cooked beef that is passed through a food grinder and blended with butter. It can be stored in the refrigerator for no more than 1 week. Best served on really hot bread or toast. No extra butter needed!

INGREDIENTS (for 4 servings):

PREPARATION:

  • 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.
  • Pass the cooked stew meat through a meat grinder twice, until it is the consistency of a thick, stringy paste.
  • In a small saucepan, melt the butter. Filter the melted butter through clean muslin (cheese cloth), to remove the milk solids.
  • 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.
  • Transfer the mixture to sterile containers and top with remaining butter. Seal and chill in the refrigerator until serving.