Potted Meat Recipes

APPALACHIAN POTTED MEAT SALAD

Steps:

• 1. Hard boil 3 eggs.
• 2. While eggs are boiling mix 3 cans of Potted Meat, Mayo, Mustard, Dill or Sweet relish, Onions and Salt and Pepper in a bowl and stir well.
• 3. Peel and chop eggs and fold into Potted Meat mixture.
• 4. Refrigerate for 30 minutes to set up and thicken. You can eat as soon as eggs are mixed into the salad but it is better once everything gets to set up and thicken. Serve as a sandwich or on crackers. ENJOY!!

POTTED MEAT

Steps:

• Process meat to a paste (if using ham, use a quarter part of fat), removing any gristle or skin.
• Season with spices and moisten with a little melted butter.
• Pack closely in jars; place jars in steamer and heat for 1/2 hour.
• Press the meat down again and cover with hot melted butter.
• Store in the refrigerator.
• **Ham and tongue may be mixed with veal or chicken. Beef, game and fish are better alone.

HOMEMADE POTTED BEEF

Steps:

• Preheat the oven to 160C/140C fan/Gas 3
• Put the beef in an ovenproof dish which has a lid. Season sparingly with salt but be generous with the pepper.Stir in 50ml of the stock.
• Lay the butter slices over the beef to cover. Put the lid on the dish - if the lid isn't tight-fitting, put a piece of foil over the dish before putting on the lid.
• Put the dish in the oven and cook until the beef is very soft (3-5 hours).After 30-40 minutes remove the lid, stir to separate any pieces of meat that have stuck together, then replace the lid and return to the oven until done.
• When the beef is very tender, remove the dish from the oven, take off the lid and leave to cool for 5 minutes.
• Tip the contents of the dish into a blender or food processor and whizz until smooth, adding as much extra stock as needed to loosen it. IMPORTANT: the potted meat will firm up a lot when cold so should be a rather loose mixture at this stage.Check the seasoning and add more salt and pepper if needed.
• Transfer the potted beef to individual ramekins, jars or one larger container, cover and leave to chill in the fridge.
• Serve spread on crusty bread or toast, with pickles such as cornichons, onions etc. on the side.Should keep for 4 days in the fridge or can be frozen.Tip: if the cooled potted beef is firmer than you'd like, beat in a little cold beef stock. It's also delicious pinged in the microwave for 12- 20 seconds which will soften and warm it.

POTTED MEAT

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.

POTTED BEEF

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.

POTTED BEEF AND MUSHROOMS

Steps:

• Preheat the oven to 325 degrees F.
• Place the dried mushrooms in a small pot and cover with half the beef stock. Bring to boil and simmer until very tender and liquids reduce by one-third, 15 minutes.
• Meanwhile heat the olive oil, a couple turns of the pan, over medium-high heat. Sprinkle the meat with salt and pepper and brown half the meat until evenly crusted all over. Remove the browned meat to a plate. Repeat for the remaining meat, using more oil as needed.
• Add the butter to the meat drippings and melt. Add the thyme and portabellas, cook until well browned, 10 to 12 minutes. Season with salt and pepper, add the garlic and onions and cook 5 minutes more. Add the wine and deglaze the pan. Chop and add the porcinis and their liquids, the remaining 2 cups of stock and Worcestershire. Cover and roast until tender, 2 hours. Cool and store for a make-ahead meal. Reheat in 325 degrees F oven until heated through, or on the stovetop, partially covered, over a medium flame. Toss the parsley and celery with the lemon juice, EVOO and some salt and pepper, then mix in the cheese. Garnish the stew with the celery salad on top.