Potted Beef

• 1 lb/450 g shin beef
• 1 teaspoon salt
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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