Potted Beef

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 1 lb/450 g shin beef
  • 1 teaspoon salt
  • Pinch of pepper
  • 4 oz/100 g clarified butter


Cut the meat into very small pieces. Season and put into an oven-proof bowl. Cover with a piece of foil or greased greaseproof paper and put the bowl into a saucepan of water. Cover the pan and simmer over low heat for 2½ hours. Strain the liquid into a bowl and mix with 3oz/75g clarified butter. Mince the meat and then pound until thoroughly soft and smooth. Mix with the liquid and butter. Put into a clean dish and pour on the remaining butter.

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