For a richer flavor, consider using bone marrow in addition to butter. Experiment with other spices such as mace, cloves, or allspice to customize the flavor profile. Ensure the beef is cooked until it is very tender, as this will greatly affect the final texture. Sterilizing the containers is crucial for preserving the Potted Beef and preventing spoilage. While traditionally kept unrefrigerated, it is highly recommended to store this in the refrigerator and consume within a week for safety.
Potted Beef
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PREP TIME30 mins
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COOK TIME2 hrs
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TOTAL TIME2 hrs 30 mins
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SERVING4 People
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VIEWS6
Indulge in the rustic charm of Potted Beef, a timeless delicacy where tender, slow-cooked beef melds seamlessly with clarified butter and aromatic spices. Perfect for spreading on toast or crackers, this rich and savory preserve is a delightful taste of tradition.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate0 g
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Cholesterol161 mg
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Fiber0 g
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Protein30 g
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Saturated Fat24 g
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Sodium234 mg
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Sugar0 g
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Fat48 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
3 hrs
In a heavy-bottomed medium saucepan, simmer the beef in 1/4 inch of water. Maintain a gentle simmer, replenishing the water as needed to prevent scorching. Cook until the beef is exceptionally tender, yielding easily to the touch, approximately 2 to 3 hours.
02
Step
5 mins
Once the beef is cooked, drain it thoroughly, being sure to reserve the flavorful cooking liquid. This liquid will add moisture and depth to the final product.
03
Step
10 mins
Pass the cooked beef through a meat grinder twice, or until it achieves a smooth, thick, and slightly stringy paste-like consistency. This ensures a refined texture that melts in your mouth.
04
Step
10 mins
In a small saucepan, gently melt the butter over low heat. To achieve the purest flavor and texture, filter the melted butter through a clean muslin cloth (cheesecloth) to meticulously remove any milk solids. This process yields clarified butter, also known as ghee.
05
Step
5 mins
In a medium bowl, combine the finely ground beef with 3/4 of the strained, melted butter. Season generously with salt, freshly ground black pepper, paprika, and ground nutmeg, adjusting the quantities to your personal taste preferences.
06
Step
5 mins
Gradually incorporate the reserved cooking liquid, a tablespoon at a time, until the mixture reaches your desired consistency. The mixture should be moist and easily spreadable, but not overly wet.
07
Step
10 mins
Transfer the finished mixture to sterile containers, ensuring they are thoroughly clean to prolong shelf life. Top each container with the remaining clarified butter, creating a protective seal that enhances preservation and adds a luxurious richness.
08
Step
24 mins
Seal the containers tightly and chill in the refrigerator. Allow the Potted Beef to rest in the refrigerator for at least 24 hours to allow the flavors to meld and deepen before serving. Enjoy chilled on toast, crackers, or as part of a charcuterie board.
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Ismael Bogisich
Jul 2, 2025My family loved this! It's a great way to use up leftover stew meat.
Pearl Emmerich
Jul 2, 2025The nutmeg really makes this dish special. I'll definitely be making this again.
Luella Stracke
Jul 1, 2025I found that chilling it overnight really enhanced the flavors. Highly recommend!
Reagan Yundt
Jul 1, 2025Easy to make and tastes amazing on toast.
Maxime Reynolds
Jul 1, 2025This recipe is fantastic! The instructions are clear and easy to follow, and the potted beef came out perfectly.
Lyla Swift
Jun 30, 2025I added a touch of garlic powder, and it was a huge hit!
Martin Nolan
Jun 30, 2025This is so much better than store-bought potted meat!
Angie Jacobs
Jun 30, 2025Delicious! Clarifying the butter is absolutely worth the extra step.