English Potted Beef

Posting for ZWT

• Ready In: 4 hrs 5 mins
• Serves: 4-6
• Yields: 6

Ingredients

• 500  g/ 1 lb fatless rump steak
• 3  cups red wine
• 1  pinch  of powdered mace and powdered clove
• 60  g/ 2 oz butter
•  salt & freshly ground black pepper
•  clarified butter, to cover

Directions

1. Trim the meat of all sinew and fat, cut it into 1-inch cubes and put into a stone jar or basin. Season with salt and the spices. Cover with the wine. Cover the jar or basin with foil and stand this in a roasting tim containing boiling water.
2. Cook this in a slow oven, 170C/325F/gas mark 3, until the meats fall apart. This could take up to 4 hours. Make sure that you top up the tin with boiling water when necessary. When the meat is ready, drain the juices into a small pan and reduce these until you have only a couple of tablespoons left.
3. Put the meat into a blender, or pound it to a paste in a mortar. Beat in the softened butter and the reduced juices. Check the seasoning before filling into little pots or wax cartons.
4. Cover with a film of clarified butter.
5. Serve as you would a pate.