Potted Beef For Sandwiches Or Toast
- 1 lb stewing beef steak (e.g. chuck steak)
- 1 tablespoon anchovy essence
- 1/4 teaspoon black pepper, freshly ground
- 1/4 teaspoon nutmeg, freshly ground
- 4 ounces unsalted butter, sliced
- 1 pinch salt
- Set the oven to 275u0b0F
- Trim the meat, removing all sinews, and cut into chunks.
- Place in an ovenproof dish with a tight-fitting lid.
- Sprinkle over the pepper and nutmeg, then drizzle over the anchovy essence.
- Lastly, lay the butter over the top.
- Cover tightly and cook for at least 5 hours, until the meat is extremely tender (you can put it into the oven a hour or two before you go to bed, then retrieve it when you rise in the morning).
- Once it has been in the oven for a couple of hours (or just before you hit the sack), give it a stir, then cover again and leave it be in the oven.
- Once it is cooked, cool slightly, then place in a food processor and blitz until smooth, pale and light.
- Taste and add salt only if necessary (the anchovy paste will probably have provided quite enough).
- Pack into pots, cover with plastic wrap, and stash in the fridge to solidify.
- The potted beef will keep like this for a day or two in the fridge, but if you wish to keep it longer, for up to a week, seal the pots with clarified butter.
stewing beef, anchovy, black pepper, nutmeg, unsalted butter, salt
Taken from www.food.com/recipe/potted-beef-for-sandwiches-or-toast-246048 (may not work)