Best Potted Beef Recipes

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POTTED BEEF



Potted Beef image

Old fashioned potted beef is great on toast. This recipe was invented to be kept for long periods of time unrefrigerated, but in practice it must be kept in the refrigerator and used within a week. Other kinds of meat may be used instead of beef.

Provided by HEATHER.WRAY

Categories     Everyday Cooking

Time 4h

Yield 4

Number Of Ingredients 6

1 pound beef stew meat, cut into 1/2 inch pieces
¼ pound butter
salt to taste
ground black pepper to taste
paprika to taste
ground nutmeg to taste

Steps:

  • In a heavy medium saucepan, simmer the beef in 1/4 inch of water. Stew until very tender, about 2 to 3 hours, replacing water as necessary. Drain, reserving the liquid.
  • Pass the cooked stew meat through a meat grinder twice, until it is the consistency of a thick, stringy paste.
  • In a small saucepan, melt the butter. Filter the melted butter through clean muslin (cheese cloth), to remove the milk solids.
  • In a medium bowl, mix the cooked meat with 3/4 of the strained, melted butter. Season with salt, pepper, paprika and nutmeg to taste. Stir in desired amount of reserved cooking liquid to moisten.
  • Transfer the mixture to sterile containers and top with remaining butter. Seal and chill in the refrigerator until serving.

Nutrition Facts : Calories 552 calories, Carbohydrate 0.4 g, Cholesterol 160.8 mg, Fat 47.6 g, Fiber 0.2 g, Protein 29.7 g, SaturatedFat 24.3 g, Sodium 234 mg, Sugar 0.1 g

POTTED BEEF AND MUSHROOMS



Potted Beef and Mushrooms image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 3h20m

Yield 4 to 6 servings

Number Of Ingredients 17

1 ounce dried porcinis, a handful
4 cups beef stock
1/4 cup olive oil, plus more as needed
2 1/2 to 3 pounds cubed beef chuck, room temp, pat dry
Kosher salt and coarse black pepper
2 tablespoons butter
2 tablespoons fresh thyme leaves, chopped
4 large or 5 to 6 medium portabella mushrooms, gilled and cut into 1-inch dice
4 cloves garlic, crushed
1 onion, chopped
1/2 cup dry red wine
2 tablespoons Worcestershire sauce
1 cup fresh flat-leaf parsley tops, coarsely chopped
4 ribs celery, thinly sliced on an angle
1/2 lemon, juiced
EVOO for drizzling
1/2 cup shaved pecorino cheese

Steps:

  • Preheat the oven to 325 degrees F.
  • Place the dried mushrooms in a small pot and cover with half the beef stock. Bring to boil and simmer until very tender and liquids reduce by one-third, 15 minutes.
  • Meanwhile heat the olive oil, a couple turns of the pan, over medium-high heat. Sprinkle the meat with salt and pepper and brown half the meat until evenly crusted all over. Remove the browned meat to a plate. Repeat for the remaining meat, using more oil as needed.
  • Add the butter to the meat drippings and melt. Add the thyme and portabellas, cook until well browned, 10 to 12 minutes. Season with salt and pepper, add the garlic and onions and cook 5 minutes more. Add the wine and deglaze the pan. Chop and add the porcinis and their liquids, the remaining 2 cups of stock and Worcestershire. Cover and roast until tender, 2 hours. Cool and store for a make-ahead meal. Reheat in 325 degrees F oven until heated through, or on the stovetop, partially covered, over a medium flame. Toss the parsley and celery with the lemon juice, EVOO and some salt and pepper, then mix in the cheese. Garnish the stew with the celery salad on top.

POTTED BEEF FOR SANDWICHES OR TOAST



Potted Beef for Sandwiches or Toast image

Slow cook beef to melting tenderness and pot it for a perfect toast topping or fabulous sandwich filler. Potted beef is the venerable antecedent of those horrible little jars of meat paste that ruined so many sandwiches. They taste nothing like the real thing, which is so infinitely superior that it is hard to believe they are related. It can be served as a first course, with hot toast and pickled walnuts, or a smear of creamed horseradish.

Provided by English_Rose

Categories     Spreads

Time 5h20m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 lb stewing beef steak (e.g. chuck steak)
1 tablespoon anchovy essence
1/4 teaspoon black pepper, freshly ground
1/4 teaspoon nutmeg, freshly ground
4 ounces unsalted butter, sliced
1 pinch salt

Steps:

  • Set the oven to 275°F
  • Trim the meat, removing all sinews, and cut into chunks.
  • Place in an ovenproof dish with a tight-fitting lid.
  • Sprinkle over the pepper and nutmeg, then drizzle over the anchovy essence.
  • Lastly, lay the butter over the top.
  • Cover tightly and cook for at least 5 hours, until the meat is extremely tender (you can put it into the oven a hour or two before you go to bed, then retrieve it when you rise in the morning).
  • Once it has been in the oven for a couple of hours (or just before you hit the sack), give it a stir, then cover again and leave it be in the oven.
  • Once it is cooked, cool slightly, then place in a food processor and blitz until smooth, pale and light.
  • Taste and add salt only if necessary (the anchovy paste will probably have provided quite enough).
  • Pack into pots, cover with plastic wrap, and stash in the fridge to solidify.
  • The potted beef will keep like this for a day or two in the fridge, but if you wish to keep it longer, for up to a week, seal the pots with clarified butter.

Nutrition Facts : Calories 307.9, Fat 27.6, SaturatedFat 14.6, Cholesterol 91.3, Sodium 68, Carbohydrate 0.1, Protein 14.6

ITALIAN POTTED BEEF-PRESSURE COOKER



Italian Potted Beef-Pressure Cooker image

Make and share this Italian Potted Beef-Pressure Cooker recipe from Food.com.

Provided by Diana Adcock

Categories     Meat

Time 45m

Yield 15 serving(s)

Number Of Ingredients 11

9 lbs rump steak or 9 lbs chuck roast
3 teaspoons cooking oil
3 onions, chopped
2 cups diced celery
3 carrots, chopped
3 bay leaves
1 teaspoon salt
2 cups sliced mushrooms
3 (6 ounce) cans tomato paste
2 (10 1/2 ounce) cans beef broth
1 1/2 cups dry red wine

Steps:

  • Heat the cooker, add oil and brown roast on all sides.
  • Add veggies and seasonings.
  • Blend the paste with the broth and wine.
  • Pour over meat and veg.
  • Close cover securely.
  • Place pressure regulator on vent pipe and cook 35 minutes at 15 pounds pressure.
  • Let pressure drop of its own accord.
  • Thicken gravy if desired.

POTTED STUFFED BEEF HEART AND MADEIRA GRAVY



Potted Stuffed Beef Heart and Madeira Gravy image

From a Woman's Day magazine from 1978. This can also be cooked in a slow (300° F.) oven, for the same amount of time.

Provided by Chocolatl

Categories     Meat

Time 3h10m

Yield 8 serving(s)

Number Of Ingredients 12

1/2 cup onion, chopped
1/2 cup celery & leaves, thinly sliced
3 tablespoons butter
1 1/2 cups cooked rice
1/2 teaspoon poultry seasoning
salt and pepper, to taste
1 beef heart
1 tablespoon oil
1 cup hot water
1 tablespoon flour
1 tablespoon madeira wine, more if needed
minced parsley or celery leaves

Steps:

  • Heat 2 tablespoons butter in Dutch oven and saute onions and celery until tender.
  • Stir in rice.
  • Add poultry seasoning, salt, and pepper, and set aside.
  • Remove cords and excess fat from heart.
  • Season with salt and pepper.
  • Sew heart partially closed with large needle and heavy thread, leaving a pocket.
  • Fill with rice mixture (if any is left over, heat separately).
  • Sew closed.
  • Heat remaining butter and oil in Dutch oven until bubbly.
  • Add heart and brown on all sides.
  • Add water.
  • Cover and simmer over low heat until tender, about 3 hours.
  • Remove heart and let rest 15-20 minutes.
  • Remove threads and slice thin.
  • For gravy:.
  • Blend flour and wine.
  • Stir flour mixture into pan juices and cook and stir until slightly thickened.
  • Sprinkle parsley over meat and serve with gravy.

Nutrition Facts : Calories 109, Fat 6.1, SaturatedFat 3, Cholesterol 11.4, Sodium 36.8, Carbohydrate 12, Fiber 0.4, Sugar 0.6, Protein 1.1

ENGLISH POTTED BEEF



English Potted Beef image

Make and share this English Potted Beef recipe from Food.com.

Provided by Boo Chef in West Te

Categories     European

Time 4h5m

Yield 6 , 4-6 serving(s)

Number Of Ingredients 6

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

Steps:

  • Trim the meat of all sinew and fat, cut it into 1-inch cubes and put into a stone jar or basin. Season with salt and the spices. Cover with the wine. Cover the jar or basin with foil and stand this in a roasting tim containing boiling water.
  • Cook this in a slow oven, 170C/325F/gas mark 3, until the meats fall apart. This could take up to 4 hours. Make sure that you top up the tin with boiling water when necessary. When the meat is ready, drain the juices into a small pan and reduce these until you have only a couple of tablespoons left.
  • Put the meat into a blender, or pound it to a paste in a mortar. Beat in the softened butter and the reduced juices. Check the seasoning before filling into little pots or wax cartons.
  • Cover with a film of clarified butter.
  • Serve as you would a pate.

Nutrition Facts : Calories 150.4, Sodium 7.4, Carbohydrate 4.7, Fiber 0.1, Sugar 1.1, Protein 0.1

POTTED BEEF WITH PEARS AND CIPOLLINI ONIONS AND HORSERADISH CREAM



Potted Beef with Pears and Cipollini Onions and Horseradish Cream image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 3h45m

Yield 6 servings

Number Of Ingredients 18

Kosher salt
2 pounds cipollini onions (about 2 sacks) or 1 1/2 pounds red or yellow pearl onions
3 pounds stew beef or beef chuck, cut into 2- to 2 1/2-inch pieces
Freshly ground black pepper
2 to 3 tablespoons vegetable or olive oil
3 tablespoons butter
2 tablespoons chopped fresh thyme
1 teaspoon ground allspice
Pinch ground cloves
Freshly grated nutmeg
2 teaspoons honey
1/2 cup dry sherry
1 1/2 to 2 cups beef stock
4 large underripe brown-skin pears, peeled and cut into 4 to 6 wedges each
1 cup sour cream or creme fraiche
1/4 cup finely chopped chives
1/4 cup heavy cream
3 tablespoons prepared horseradish, such as Gold's

Steps:

  • Preheat the oven to 325 degrees F.
  • Bring a medium pot of water to boil for the onions. Salt the water and boil the onions for 5 minutes. Then drain the onions and cool to handle. Peel the onions by squishing the root end out of the skins.
  • Bring the beef to room temperature and pat dry with paper towels. Sprinkle with salt and pepper. Heat the oil over medium-high heat in a large Dutch oven and add the beef in batches, browning until deeply caramelized all over. Repeat until all the beef has been browned, adding more oil when necessary. Remove the browned meat to a plate, covered with foil and reserve for later use.
  • Reduce the heat to medium-low and add the butter to the same pot used for browning the meat. When the butter foams, add the onions to the pot. Season with salt and pepper, and add in the thyme, allspice, cloves and some nutmeg. Cook until light caramel in color, 20 to 25 minutes, stirring occasionally. Drizzle in the honey. Then add the sherry to deglaze the pan. Next, add the stock and the browned beef. Cover and roast in the oven for 1 hour 15 minutes. Add the pears and stir to combine. Roast until the beef is tender, 45 minutes to 1 hour more. Cool and store in the refrigerator for a make-ahead meal.
  • When ready to serve, reheat the potted beef in a 325 degrees F oven or on the stove-top, covered over medium-low heat.
  • Stir up the sour cream with the chives, heavy cream and horseradish. Season with salt and pepper. Serve atop the beef and onions with pears.

POTTED BEEF



Potted Beef image

Category: 18TH CENTURY . The refrigeration of the 18th century was indeed crude, but worked well . Root cellars and chilling rooms ( often spring houses ) were used to keep things cool. The following recipe is authentic to the times , but today the product should be kept in the fridge for safety sake. SOURCE ORIGINAL SCOTTISH RECIPES

Provided by Chef Shadows

Categories     Lunch/Snacks

Time 2h15m

Yield 2-3 serving(s)

Number Of Ingredients 6

1 lb stewing beef
1/2 cup stock or 1/2 cup water
4 tablespoons butter
1 clove
1 pinch mace
salt and pepper

Steps:

  • Remove skin and as much fat as possible from meat.
  • Cut meat into cubes.
  • Place in ovenproof dish with stock or water, clove and mace, season.
  • Cook for 1 1/2 - 2 hours in oven at 350°F (180°C).
  • Drain liquid, remove clove, finely mince or blenderize meat.
  • Melt butter, mix half into beef.
  • Spoon into sterilized jars, seal with rest of melted butter.
  • Refrigerate, use fairly soon.
  • Serve on toast or bread.

Nutrition Facts : Calories 773.9, Fat 66.7, SaturatedFat 32.3, Cholesterol 213, Sodium 290.8, Carbohydrate 0.1, Protein 41.6

POTTED BEEF AND CELERY ROOT WITH CELERY GREMOLATA



Potted Beef and Celery Root with Celery Gremolata image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 2h30m

Yield 6 servings

Number Of Ingredients 19

3 pounds beef chuck or other stew meat, cut into 2-inch cubes
Kosher salt and coarse black pepper
All-purpose flour, for dredging
1/4 cup olive or vegetable oil
4 cloves garlic, crushed
2 medium celery roots, peeled and cubed
2 medium onions, chopped
3 tablespoons tomato paste
2 cups beef stock
1 1/2 cups dry red wine
1/4 cup Worcestershire sauce
Herb bundle (fresh sage, bay and parsley), tied with kitchen string
1 cup fresh flat-leaf parsley leaves, chopped
4 ribs organic celery with leafy tops, chopped
2 anchovy fillets, finely chopped, optional
1 lemon, juiced
About 3 tablespoons EVOO
Shaved pecorino curls
Mashed or boiled baby potatoes, or crusty bread, for serving

Steps:

  • Preheat the oven to 325 degrees F.
  • Pat the meat dry and sprinkle with salt and pepper, then dredge in flour.
  • In batches, brown the meat in the oil over medium-high heat in a large Dutch oven. Set the beef aside.
  • Add the garlic, celery root and onions to the beef drippings and season with salt and pepper. Cook until softened, 5 to 7 minutes. Add the tomato paste and stir 1 minute, then add the stock, wine, Worcestershire, beef and herb bundle. Cover and cook in the oven until tender, up to 2 hours. Cool and store for a make-ahead meal. Reheat in a 325 degree F oven until bubbly.
  • For the celery gremolata: Combine the parsley, celery, anchovies and lemon juice, and dress with the EVOO. Loosely combine with pecorino cheese.
  • Serve the potted beef in shallow bowls, with the celery gremolata on top. Serve mashed or boiled baby potatoes or crusty bread alongside.

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