Potted Beef I is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic method of preserving beef by mixing with spiced butter and storing in a pot. The full recipe is presented here and I hope you enjoy this classic British version of: Potted Beef I.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
POTTED BEEF.
I.
642. INGREDIENTS.—2 lbs. of lean beef, 1 tablespoonful of water, 1/4 lb. of butter, a seasoning to taste of salt, cayenne, pounded mace, and black pepper.
Mode.—Procure a nice piece of lean beef, as free as possible from gristle, skin, &c., and put it into a jar (if at hand, one with a lid) with 1 tablespoonful of water. Cover it closely, and put the jar into a saucepan of boiling water, letting the water come within 2 inches of the top of the jar. Boil gently for 3-1/2 hours, then take the beef, chop it very small with a chopping-knife, and pound it thoroughly in a mortar. Mix with it by degrees all, or a portion, of the gravy that will have run from it, and a little clarified butter; add the seasoning, put it in small pots for use, and cover with a little butter just warmed and poured over. If much gravy is added to it, it will keep but a short time; on the contrary, if a large proportion of butter is used, it may be preserved for some time.
Time.—3-1/2 hours. Average cost, for this quantity, 1s. 8d.
Seasonable at any time.
Modern Redaction
Ingredients:
1kg lean beef
1 tbsp water
4 tbsp clarified butter
115g butter
salt, and freshly-ground black pepper, to taste
cayenne pepper and ground mace, to taste
Method:
Chose a lean piece of beef that's as free as possible from fat, gristle and skin. Slice this so it will fit into a large jar, pour in the water then seal with a lid.
Place the jar in a saucepan and pour in enough water to come up to within 5cm of the top of the jar. Bring the water to a boil then continue boiling gently for 180 minutes. After this time, remove the beef and chop it finely then either pound in a mortar or purée in a blender.
Turn into a mortar and pound in all the gravy that flowed from the mat into the jar. Melt the clarified butter and work into the beef the and the seasonings to taste. Spoon the mixture into ramekins or similar pots then melt the butter and pour over the top to form a seal. Cover with clingfilm and store in the refrigerator.
