Potted Meat
Full of nostalgia but also full of flavour and making excellent use of your left over roasted meat. Use any lean cooked meat – I used beef though recipe is perfect with ham, turkey, chicken, game etc This recipe dates back to 1860 and is super fast and easy thanks to electric food processors rather than pestle and mortar used back in the day. This is an excellent recipe for left over cold meat and will keep in the fridge for several weeks. Adored by children and adults – great on toast, to take on picnics and fantastic on fresh crusty bread.
Ingredients
170g (6 oz) Cooked lean roast beef
70g (2.5oz) Butter – cut into small cubes
½ tsp ground mace
½ tsp freshly ground nutmeg (about a quarter of a nutmeg)
¼ tsp cayenne pepper
70g Butter for clarifying
Small pots or ramekins (I used 4 x 80 ml pots)
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Start by cutting the beef (or cooked meat) into small half inch dice, remove any fat or sinew and place in the small bowl of a food processor with the blade attached.
Blitz until the meat has formed into a crumb then, with the motor running, add the butter a little at a time. Once half of the butter has been added add the spices then continue with the rest of the butter.
After just a few minutes the meat will form into a smooth solid ball.
Taste and add more spice if required though I think it is just right.
Transfer to the pots, allowing half an inch of headroom. Push well down and smooth the surface. I found the back of a teaspoon was the easiest way to do this.
To preserve the potted meat it is necessary to cover each pot in a thin layer of clarified butter.
In a small saucepan over a low heat melt the 70g butter. Once dissolved pour it off into a small jug, leaving behind the solids at the bottom of the pan.
Once this clarified butter has cooled to room temperature but is still liquid, pour over the potted meat then allow to set and refrigerate until required.
Potted meat will be good to eat for at least two weeks – the layer of butter protects the food from contamination.
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