Potted Beef

    3 hours 30 min

    Toothsome and economical, potted beef is a favourite on toast or in sandwiches.

    50 people made this

    Serves: 4 

    • 500g (1 1/4 lb) beef stewing steak, diced
    • 100g (4 oz) butter
    • salt and freshly ground black pepper to taste
    • paprika to taste
    • ground nutmeg to taste

    Prep:30min  ›  Cook:3hr  ›  Ready in:3hr30min 

    1. In a heavy medium saucepan, simmer the beef in 1cm (1/4 in) of water. Stew until very tender, about 2 to 3 hours, replacing water as necessary. Drain, reserving the liquid.
    2. Pass the cooked meat through a meat grinder twice, until it is the consistency of a thick, stringy paste.
    3. In a small saucepan, melt the butter. Filter the melted butter through clean muslin (cheesecloth), to remove the milk solids.
    4. In a medium bowl, mix the cooked meat with 3/4 of the butter. Season with salt, pepper, paprika and nutmeg to taste. Stir in desired amount of reserved cooking liquid to moisten.
    5. Transfer the mixture to sterile containers and top with remaining butter. Seal and chill in the refrigerator until serving.

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    Reviews in English (3)


    Took shortcuts. Instead of melting and straining butter through muslin, use tinned ghee (clarified butter) instead.  -  05 Aug 2008


    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.  -  28 Jun 2009  (Review from Allrecipes US | Canada)


    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.  -  23 Jul 2018  (Review from Allrecipes US | Canada)