Traditional potted meat is produced from cooked beef that has been processed through a food processor and clarified butter. It is delicious on toast. Though this dish originally intended to be stored at room temperature for extended periods of time, it must now be refrigerated and consumed within a week. Instead of beef, you might substitute another type of meat.
| Prep Time: | 30 mins |
| Cook Time: | 2 hrs |
| Total Time: | 2 hrs 30 mins |
| Servings: | 4 |
Ingredients
- 1 pound beef stew meat, cut into 1/2 inch pieces
- ¼ pound butter
- salt to taste
- ground black pepper to taste
- paprika to taste
- ground nutmeg to taste
Instructions
- Simmer beef in 1/4 inch of water in a heavy medium saucepan. Stew until very tender, replacing water as necessary, about 2 to 3 hours. Drain, reserving the liquid.
- Pass cooked stew meat through a meat grinder twice, until it is the consistency of a thick, stringy paste.
- Melt butter in a small saucepan. Filter melted butter through clean muslin (cheesecloth) to remove milk solids.
- Mix cooked meat with 3/4 of the strained, melted butter in a medium bowl. 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 kcal |
| Carbohydrate | 0 g |
| Cholesterol | 161 mg |
| Dietary Fiber | 0 g |
| Protein | 30 g |
| Saturated Fat | 24 g |
| Sodium | 234 mg |
| Sugars | 0 g |
| Fat | 48 g |
| Unsaturated Fat | 0 g |
Reviews
Makes really good patte. Used overcooked meat and a food processor also added a few tablespoons of sour cream at the end came out very good.
I have not made this yet, but it sounds exceptional. I would love to know if there is an easier way to grind or puree the meat.