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Potted Beef

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  Onion 1 Small
  Chuck steak 1 Pound
  Ground mace 1 Pinch
  Ground allspice 1 Pinch
  Parsley sprigs 1
  Thyme sprig 1
  Bay leaf 1
  Beef stock 2⁄3 Cup (10.67 tbs)
  Butter 4 Tablespoon
  Port/Sherry 1 Tablespoon
  Anchovy paste 1⁄4 Teaspoon
  Salt To Taste
  Pepper To Taste

Cut the onion into eighths.
Chop finely and put into a casserole.
Cut the steak into cubes and add to the casserole with the mace, allspice, salt, pepper, parsley, thyme, bay leaf and stock.
Cover and bake at 300°F for 2 1/2 hours.
Leave the meat to cool in the stock, then drain, reserving the stock.
Discard the herbs.
Put the meat into the processor bowl with 2 tablespoons stock, the butter, port or sherry and the anchovy paste.
Mix until completely smooth .
Spoon into a serving dish and chill for 1 hour before serving with toast, or as a sandwich filling.

Recipe Summary

Main Dish

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