Potted Beef

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Potted Beef

Yield 16 ounces

Author Harriett Sebastian

A perfect portable topping/filling for canapes, toast and sandwiches. Easy to make ahead and enjoy all week.

Ingredients

• 1 pound (1/2kg) stew beef
• 1 cup (237ml) water
• 1/2 teaspoon salt
• Salt & pepper to taste
• Other seasonings as desired (optional)
• 4 tablespoons (57g) butter or ghee

Instructions

1. Cut stew beef into chunks. Place in Instant Pot [see notes], along with water and 1/2 teaspoon salt. Turn valve to sealed position; then, pressure cook 45 minutes. Allow to release pressure naturally.
2. Lightly shred cooked beef; then, transfer to a food processor along with enough of the liquid to blend to a paté consistency (leave a bit of texture). Process meat with salt and pepper to taste, as well as any other seasonings desired.
3. Transfer beef mixture to an airtight container. Cover with a layer of melted butter or ghee.

Notes

This recipe can also be made on the stovetop, in the oven or in a slow cooker. Just cook the beef until it is tender enough to easily shred.

If you would like more fat content in the finished product, extra butter or ghee can be blended into the meat with the seasonings.

Patten, Marguerite. Victory Cookbook: Nostalgic Food and Facts 1940-1954. London: Chancellor Press, 2014.