POTTY MEAT RECIPES
POTTED BEEF RECIPE | ALLRECIPES
Old fashioned potted beef is great on toast. This recipe was invented to be kept for long periods of time unrefrigerated, but in practice it must be kept in the refrigerator and used within a week. Other kinds of meat may be used instead of beef.
Provided by HEATHER.WRAY
Categories Everyday Cooking
Total Time 4 hours 0 minutes
Prep Time 30 minutes
Cook Time 3 hours 0 minutes
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a heavy medium saucepan, simmer the beef in 1/4 inch of water. Stew until very tender, about 2 to 3 hours, replacing water as necessary. Drain, reserving the liquid.
- Pass the cooked stew meat through a meat grinder twice, until it is the consistency of a thick, stringy paste.
- In a small saucepan, melt the butter. Filter the melted butter through clean muslin (cheese cloth), to remove the milk solids.
- In a medium bowl, mix the cooked meat with 3/4 of the strained, melted butter. Season with salt, pepper, paprika and nutmeg to taste. Stir in desired amount of reserved cooking liquid to moisten.
- Transfer the mixture to sterile containers and top with remaining butter. Seal and chill in the refrigerator until serving.
Nutrition Facts : Calories 552 calories, CarbohydrateContent 0.4 g, CholesterolContent 160.8 mg, FatContent 47.6 g, FiberContent 0.2 g, ProteinContent 29.7 g, SaturatedFatContent 24.3 g, SodiumContent 234 mg, SugarContent 0.1 g
POTTED MEAT RECIPE - FOOD.COM
My mother made this every summer, around Christmas time. It actually makes quite a lot, and is quite rich, so my serving size is a bit of a guess. We had it with salads on really hot days, then in sandwiches to finish it off. I remember being so excited when it was first made, then happy to see the end of it until next year;-)
Total Time 3 hours 10 minutes
Prep Time 10 minutes
Cook Time 3 hours
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients except vinegar in a large stockpot with just enough water to cover.
- Simmer for 3 hours.
- When cooked, strain the liquid, remove ALL the bones, and chop the meat finely.
- Add the vinegar to the strained liquid, season to taste.
- Place the chopped meat in wet moulds, pour the liquid over, cover with cling wrap and allow to set.
- Serve with salads, or as a sandwich filling.
Nutrition Facts : Calories 559, FatContent 35.4, SaturatedFatContent 11.3, CholesterolContent 169.1, SodiumContent 570.7, CarbohydrateContent 1.8, FiberContent 0.7, SugarContent 0, ProteinContent 54.3
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POTTED MEAT RECIPE - FOOD.COM
My mother made this every summer, around Christmas time. It actually makes quite a lot, and is quite rich, so my serving size is a bit of a guess. We had it with salads on really hot days, then in sandwiches to finish it off. I remember being so excited when it was first made, then happy to see the end of it until next year;-)
From food.com
Total Time 3 hours 10 minutes
Calories 559 per serving
From food.com
Total Time 3 hours 10 minutes
Calories 559 per serving
- Serve with salads, or as a sandwich filling.
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