Potted Beef Recipe
Ingredients
| Onion | 1 Small | |
| 1 lb chuck steak | ||
| Ground mace | 1 Pinch | |
| Ground allspice | 1 Pinch | |
| Parsley sprigs | 1 | |
| Thyme Sprig | 1 | |
| Bay Leaf | 1 | |
| Beef Stock | 2/3 Cup (16 tbs) | |
| Butter | 4 Tablespoon | |
| 1 tablespoon port or sherry | ||
| Anchovy paste | 1/4 Teaspoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cut the onion into eighths.
Chop finely and put into a casserole.
Cut the steak into cubes and add to the casserole with the mace, allspice, salt, pepper, parsley, thyme, bay leaf and stock.
Cover and bake at 300°F for 2 1/2 hours.
Leave the meat to cool in the stock, then drain, reserving the stock.
Discard the herbs.
Put the meat into the processor bowl with 2 tablespoons stock, the butter, port or sherry and the anchovy paste.
Mix until completely smooth .
Spoon into a serving dish and chill for 1 hour before serving with toast, or as a sandwich filling.
Chop finely and put into a casserole.
Cut the steak into cubes and add to the casserole with the mace, allspice, salt, pepper, parsley, thyme, bay leaf and stock.
Cover and bake at 300°F for 2 1/2 hours.
Leave the meat to cool in the stock, then drain, reserving the stock.
Discard the herbs.
Put the meat into the processor bowl with 2 tablespoons stock, the butter, port or sherry and the anchovy paste.
Mix until completely smooth .
Spoon into a serving dish and chill for 1 hour before serving with toast, or as a sandwich filling.
Chef
