Potted Beef for Sandwiches or Toast

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READY IN: 5hrs 20mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Set the oven to 275°F
  • Trim the meat, removing all sinews, and cut into chunks.
  • Place in an ovenproof dish with a tight-fitting lid.
  • Sprinkle over the pepper and nutmeg, then drizzle over the anchovy essence.
  • Lastly, lay the butter over the top.
  • Cover tightly and cook for at least 5 hours, until the meat is extremely tender (you can put it into the oven a hour or two before you go to bed, then retrieve it when you rise in the morning).
  • Once it has been in the oven for a couple of hours (or just before you hit the sack), give it a stir, then cover again and leave it be in the oven.
  • Once it is cooked, cool slightly, then place in a food processor and blitz until smooth, pale and light.
  • Taste and add salt only if necessary (the anchovy paste will probably have provided quite enough).
  • Pack into pots, cover with plastic wrap, and stash in the fridge to solidify.
  • The potted beef will keep like this for a day or two in the fridge, but if you wish to keep it longer, for up to a week, seal the pots with clarified butter.
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