Potted meat
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Potted meat. It seems such an odd name for something so delicious.
I was reminded of this childhood item recently and wanted to see if I could create a version that would transport me back to birthday parties of my youth, resplendent with potted meat sandwiches, cheese and pineapple cubes on a stick, and jelly and ice cream.
It is deceptively simple and yet decadent at the same time. Poaching beef in butter for 4 hours filled the house with the most incredible and tempting aromas.
While this was served on sandwiches made from white sliced bread in my past, I would recommend this as a topping for hot toast or crackers.
The final version was better than I had recalled and will be a pantry staple from now on.
While you can cook this in the oven, I would recommend using a slow cooker for best results.
Potted meat
Potted meat
Servings: Should fill 6 250ml mason jars
Ingredients
3 lbs stewing beef
1/2 lb butter
2-3 garlic cloves
salt and pepper to taste
1 cup beef stock
1 cup melted ghee
Instructions
Place beef, butter, garlic, and salt and pepper in a slow cooker.
Set slow cooker to high and cook for 4 hours.
The beef should be done when it is falling apart tender.
Add the contents of the slow cooker to a food processor and pulse until smooth. Add the beef stock as required to create a spreading consistency.
Decant into mason jars, and pour melted ghee on top to cover the filling.
Seal jars while still warm and refrigerate until ready to use.
