Yield: 1 servings
|\N \N||Potting is an old method of preserving .... Potted meats|
|\N \N||Are delicious for first courses|
The potted beef can be kept in the fridge for 2 - 3 weeks bring to room temperature before serving....30 minutes 450 g lean topside of beef cut in to cubes (1 inch) 1 pound of beef 12 oz of dry white wine 3 oz dry Madeira 8 oz brown stock (preferrably Veal) Oxo will do 2 cloves blade of mace 6 peppercorns 3 juniper berries crushed 1 bay leaf - 6 oz unsalted butter softened salt - 2 tablespoons brandy Palce the beef in a shallow oven proof casserole. Add the wine, stock spices and salt cover tightly and cook at 250 degrees for about 2-½ hours. Remove the meat and leave to drain strain the cooking liquor then boil till liquor is reduced to about 3 tablespoons Pound meat in to a paste and add the reduced liquor, then the brandy and butter (2 oz) Pack firmly in to earthenware pots making sure there are no air pockets. Gently melt the remaining butter. Skim off the foamy butter and spoon only the clarfied butter over the surface of the meat. Leave it to set and cover and leave over night. This meat is to be used on cracker or crisp bread. or with raw veggies. This is definaltely not main course food... Just pickens stuff. But sound good huh???? But lots of work..... Shared by: Nancy Cunningham, March/95.
Submitted By SHARON STEVENS On 04-21-95