📝 About This Recipe
This elegant potted meat is a sophisticated nod to traditional British preservation methods, transforming humble beef into a silky, decadent spread. Slow-braised until it yields at the touch of a fork, the meat is blended with warm mace, nutmeg, and a hint of brandy before being sealed under a golden layer of clarified butter. It is the ultimate rustic-yet-refined appetizer, offering a deep, savory richness that develops beautifully after a day or two in the cellar or fridge.
🥗 Ingredients
The Braise
- 2 pounds Beef Chuck Roast (cut into 2-inch cubes, excess fat trimmed)
- 2 cups Beef Stock (low sodium)
- 1 Yellow Onion (peeled and halved)
- 4 pieces Garlic Cloves (smashed)
- 4 sprigs Fresh Thyme
- 2 pieces Bay Leaf (dried)
The Seasoning & Texture
- 1/2 cup Unsalted Butter (softened to room temperature)
- 2 tablespoons Brandy or Cognac (optional but recommended)
- 1/2 teaspoon Ground Mace
- 1/4 teaspoon Freshly Grated Nutmeg
- 1 pinch Cayenne Pepper (for a subtle warmth)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Butter Seal
- 1 cup Unsalted Butter (to be clarified)
- 6-8 pieces Whole Peppercorns (for decoration)
- 1 pinch Fresh Thyme Leaves (for garnish)
👨🍳 Instructions
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1
Preheat your oven to 300°F (150°C). Place the cubed beef, beef stock, onion, garlic, thyme sprigs, and bay leaves in a heavy-bottomed Dutch oven.
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2
Cover the pot with a tight-fitting lid and braise in the oven for 3 to 3.5 hours, or until the beef is incredibly tender and falls apart easily when pressed with a fork.
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3
Remove the beef from the liquid using a slotted spoon and transfer it to a bowl. Discard the onion, garlic, and herbs. Reserve 1/4 cup of the flavorful braising liquid.
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4
While the meat is still warm, shred it finely using two forks. Ensure you remove any stubborn bits of gristle or connective tissue for a smooth spread.
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5
Place the shredded beef into a food processor. Add the 1/2 cup of softened butter, brandy, mace, nutmeg, cayenne, salt, pepper, and the reserved braising liquid.
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6
Pulse the mixture until it reaches your desired consistency. For a rustic feel, leave some texture; for a pâté-like finish, process until smooth.
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7
Taste the mixture and adjust the seasoning. It should be highly seasoned, as the flavors will mellow once chilled.
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8
Spoon the beef mixture into clean glass jars or ceramic ramekins, pressing down firmly to remove any air pockets. Leave about 1/2 inch of space at the top.
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9
To make the clarified butter seal: Melt 1 cup of butter in a small saucepan over low heat without stirring. Once melted, skim off the white foam from the surface.
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10
Carefully pour the clear golden fat (the clarified butter) into a separate container, leaving the milky solids at the bottom of the pan to be discarded.
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11
Pour the clarified butter over the meat in each jar until the meat is completely submerged and sealed. Drop a few peppercorns and thyme leaves into the butter for a beautiful presentation.
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12
Allow the jars to cool to room temperature before transferring them to the refrigerator. Chill for at least 4 hours, or ideally overnight, to allow the flavors to mature.
💡 Chef's Tips
For the best flavor, use a well-marbled cut like chuck or brisket; the fat adds essential silkiness. Always serve the potted meat at room temperature to allow the butter and beef to soften into a spreadable consistency. If you don't have mace, you can substitute with extra nutmeg, though mace provides a more authentic, delicate citrus-pepper note. Ensure the butter seal is completely intact; this prevents air from reaching the meat and allows it to keep for up to 2 weeks in the fridge. Do not skip the brandy; it acts as a preservative and cuts through the richness of the beef and butter.
🍽️ Serving Suggestions
Serve with warm, thick-cut sourdough toast or crunchy oatcakes. Pair with sharp cornichons or pickled red onions to balance the savory fat. A dollop of hot English mustard on the side provides a wonderful spicy contrast. Enjoy alongside a glass of robust red wine, like a Malbec, or a dark stout beer. Add a few slices of tart green apple to the serving platter for a refreshing palate cleanser.