Homemade Potted Meat Recipe

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You won’t believe how easy it is to make Potted homemade beef, a classic British dish. This potted meat recipe includes simple ingredients like beef stock, butter, salt, pepper, and chopped beef. Slowly cooked in butter and stock, the seasoned beef dices become tender and juicy. Then, combine until you have a smooth, easily-applied paste.

Raw Meat

Homemade Potted beef is delicious when spread on toast or crusty bread and served with pickles for a quick and easy lunch, picnic, or casual appetizer.

Beef that has been cooked and then ground up in a food grinder is combined with clarified butter to make the traditional potted meat. It goes well with toast. Though this recipe was developed to be stored at room temperature for months, in reality, it needs to be refrigerated and consumed within a week. Beef can be substituted with other types of meat.
You’ll adore this simple recipe, whether longing for the potted beef of your youth or trying it for the first time.

Course: Main

Difficulty: Medium 

Servings:

2 servings

Prep time: 30 minutes

Cooking time: 2 hours 

Calories: 275 kcal

This spread is delicious to smear on warm toast or fresh bread and can be prepared in advance and stored in the refrigerator.

Ingredients

Homemade Potted Meat Recipe

1. 1/2 pound of stewing beef, diced into 1/2-inch cubes
2. 1/8 pound of butter
3. Paprika as per taste
4. Ground black pepper as per taste
5. Nutmeg, freshly ground, to taste
6. Salt as per taste

How to make Potted Meat recipe

1. Simmer the beef in half an inch of water in a heavy medium saucepan. For about 2 hours, or until the meat is very soft, stew in a pot with fresh water added as needed. The liquid should be drained and saved.
2. Prepare a thick, stringy mixture by running cooked stew beef through a meat grinder twice.
3. Start by melting the butter in a little saucepan. Warm butter can be filtered to eliminate milk particles by passing through a clean piece of muslin.
4. Mix the cooked beef with three-quarters of the melted, filtered butter in a medium bowl. Depending on your preference, season with salt, pepper, paprika, and nutmeg. Pour in as much liquid you saved from cooking as you like to achieve consistency.
5. Place in sterilized containers and cover with the remaining butter. Refrigerate once sealed for optimal serving temperature.

Notes

The potted beef might need to be left out of the fridge for a bit before eating to soften up enough to be spreadable again. My go-to method is warming it in the microwave.

Optional – Garlic, fresh rosemary, your favorite fresh herbs, or even a splash of sherry can be added for various flavors.

Recipe by Cook Good Recipes