English Potted Beef

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READY IN: 4hrs 5mins
SERVES: 4-6
YIELD: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • 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.
  • Cover with a film of clarified butter.
  • Serve as you would a pate.
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