Potted Beef
Slow-cooked beef pounded with butter and spices, sealed under clarified butter. Spread on hot toast.
- Prep
- 15 min
- Cook
- 3 hr
- Serves
- 6
- Level
- Easy
Potting was a way to keep meat fresh before fridges. Today it's a delicious starter or lunch.
A little anchovy adds savoury depth without tasting fishy.
Potted Beef
3 hr 15 min total · approx. 310 kcal per serving
Ingredients
Servings
Method
- Heat the oven to 150°C / 130°C fan. Put the beef, 50g butter, spices, anchovy and bay in a small covered dish.
- Cook for 3 hours until very tender.
- Remove the bay and blitz the beef and juices to a coarse paste. Season well.
- Pack into small pots. Melt the remaining butter, pour over the top and chill until set.
Cook's noteIt keeps for up to a week in the fridge while the butter seal is intact.
Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.
