English Potted Beef

May 08, 2023May 8, 20230 15

Classic English Potted Beef Recipe

by The Chefin Beef

Prep

15 min

Cook

3 hours

Ready In

3 hours and 15 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

265

Sugar

Fat

12g

English potted beef is a traditional recipe that has been around for centuries. It originally began as a way to preserve meat before refrigeration, and the beef was cooked in fat to keep it fresh for several weeks. Today, the recipe has been adapted to include red wine, spices, and clarified butter. This dish is popular in the UK and can be found in many pubs and restaurants. It is a perfect way to use up leftover beef while adding a touch of sophistication to your meals.

Instructions

1.	Trim the fat from the meat and cut into small neat pieces.
2.	In a saucepan, simmer red wine, mace, clove, salt and black pepper for 5 minutes. Remove from heat and cool.
3.	Melt butter in a pan and fry beef until browned on all sides.
4.	Add the wine mixture to the pan and bring to a simmer.
5.	Cover with a lid, then transfer to the oven for 3 hours at 160C/320°F.
6.	Allow the beef to cool, then pack into small bowls and cover with clarified butter.
7.	Keep in the fridge for 2-3 weeks before serving.

PROS

This recipe is a classic traditional English dish that is simple to prepare and flavorful.
It can be made in advance and lasts in the fridge for several weeks.

Potted beef can be served in many different ways such as in sandwiches, on crackers, or as a side to salads.

CONS

This recipe is high in calories and may not be suitable for those on a low-fat diet.

It takes a considerable amount of time to prepare and cook, so it may not be suitable for busy weeknights.

HEALTH & BENEFITS

While potted beef is not considered a health food, it contains a high amount of protein, which is necessary for building and maintaining muscle mass. The red wine in this recipe is also known to have heart-healthy benefits when consumed in moderation.

	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