Post by Chips on May 2, 2005 13:47:25 GMT 9.5
Eureka!! I found it after nearly 30 years of trying.
Each country, each local area has its special dishes. Ones that you grow up with and enjoy. Then one day you pack your bags, move 12,000 miles halfway across the world and that dish is no longer available. Such was the case with Potted Beef with me.
Potted Beef was available from the local grocery shops. It was delivered in oblong enamel dishes with a sheet of greeseproof paper over the top. You purchased it by weight, usually 4 to 8 ounces at a time. It was delicious spread on sandwiches especially if a small amount of Hot English Mustered was smeared on the top.
Well... today I found and used a recipe and it was a success so now I'm sharing it with all of you.
You need;
A food processor
one pound of cooked beef (Left over from a roast
dinner)
4 ounces of real butter
Freshly ground black pepper
Sprinkle of sea salt
half a teaspoon of mace
Method
Remove fat and gristle from beef, cut into small cubes, then process until it's all finely chopped.
Add pepper, salt and mace... pulse food processor until mixed.
Cut butter into small cubes and add to processor. Blend until the mixture balls up into a paste.
Remove and pot into a suitable dish or container and pack firmly.
Melt a small amount of butter (Clarified butter) and pour over the top of the paste. This acts as both a preservative and stops the paste from drying out. You only need sufficient clarified butter just to cover the top of the paste.
Refrigerate until butter is set and it's ready for use.
Ideal for sandwiches and cracker type biscuits.
Each country, each local area has its special dishes. Ones that you grow up with and enjoy. Then one day you pack your bags, move 12,000 miles halfway across the world and that dish is no longer available. Such was the case with Potted Beef with me.
Potted Beef was available from the local grocery shops. It was delivered in oblong enamel dishes with a sheet of greeseproof paper over the top. You purchased it by weight, usually 4 to 8 ounces at a time. It was delicious spread on sandwiches especially if a small amount of Hot English Mustered was smeared on the top.
Well... today I found and used a recipe and it was a success so now I'm sharing it with all of you.
You need;
A food processor
one pound of cooked beef (Left over from a roast
dinner)
4 ounces of real butter
Freshly ground black pepper
Sprinkle of sea salt
half a teaspoon of mace
Method
Remove fat and gristle from beef, cut into small cubes, then process until it's all finely chopped.
Add pepper, salt and mace... pulse food processor until mixed.
Cut butter into small cubes and add to processor. Blend until the mixture balls up into a paste.
Remove and pot into a suitable dish or container and pack firmly.
Melt a small amount of butter (Clarified butter) and pour over the top of the paste. This acts as both a preservative and stops the paste from drying out. You only need sufficient clarified butter just to cover the top of the paste.
Refrigerate until butter is set and it's ready for use.
Ideal for sandwiches and cracker type biscuits.