📝 About This Recipe
A timeless British classic, this Potted Beef is the ultimate expression of slow-cooked comfort, transformed into a silky, savory spread. Tender beef brisket is braised until it falls apart, then blended with rich bone marrow and warming spices like mace and nutmeg. Sealed under a golden layer of clarified butter, it’s a sophisticated preservation technique that results in a deeply flavorful pâté perfect for elegant entertaining.
🥗 Ingredients
The Braise
- 2 pounds Beef Brisket (trimmed of excess fat and cut into 2-inch chunks)
- 2 cups Beef Stock (unsalted or low-sodium)
- 1 Yellow Onion (peeled and halved)
- 2 pieces Bay Leaves
- 1 teaspoon Black Peppercorns (whole)
The Seasoning & Texture
- 1/2 cup Unsalted Butter (softened to room temperature)
- 1/2 teaspoon Ground Mace
- 1/4 teaspoon Freshly Grated Nutmeg
- 1 pinch Cayenne Pepper
- 1 teaspoon Anchovy Paste (adds essential umami depth)
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Sea Salt (adjust to taste)
The Butter Seal
- 1/2 cup Clarified Butter (Ghee) (melted gently)
- 4 pieces Fresh Thyme Sprigs (for decoration)
- 6 pieces Whole Peppercorns (for decoration)
👨🍳 Instructions
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1
Preheat your oven to 300°F (150°C). Place the beef chunks, onion, bay leaves, and peppercorns in a heavy-bottomed Dutch oven.
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2
Pour the beef stock over the meat. The liquid should almost cover the beef; add a splash of water if needed. Cover with a tight-fitting lid.
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3
Braise in the oven for 3.5 to 4 hours, or until the beef is incredibly tender and yields easily when pressed with a fork.
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4
Remove the pot from the oven. Using a slotted spoon, transfer the beef to a bowl, discarding the onion, bay leaves, and peppercorns. Reserve 1/4 cup of the cooking liquid.
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5
While the beef is still warm, shred it finely using two forks or your fingers. Ensure you remove any stubborn bits of gristle.
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6
Transfer the shredded beef to a food processor. Add the softened butter, ground mace, nutmeg, cayenne, anchovy paste, and Worcestershire sauce.
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7
Pulse the mixture until it forms a thick, slightly textured paste. If it feels too dry, add the reserved cooking liquid one tablespoon at a time until it reaches a spreadable consistency.
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8
Taste the mixture carefully. Add the sea salt and adjust the spices if necessary—remember that the flavors will mellow once chilled.
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9
Spoon the beef mixture into sterilized ramekins or a small ceramic crock, pressing down firmly with the back of a spoon to remove air pockets. Smooth the top surface.
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10
Place a sprig of thyme and a few peppercorns on top of each ramekin for a decorative touch.
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11
Carefully pour the melted clarified butter over the beef until it is completely submerged by about 1/4 inch. This seal prevents the meat from oxidizing.
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12
Allow the pots to cool to room temperature before transferring them to the refrigerator. Chill for at least 4 hours, or ideally overnight, to let the flavors develop.
💡 Chef's Tips
For the best flavor, use a well-marbled cut like brisket or chuck roast; lean cuts will result in a dry spread. Don't skip the anchovy paste—it doesn't make the dish fishy, but provides a necessary savory 'backbone' to the beef. If you don't have a food processor, you can mince the beef very finely with a knife and beat in the butter by hand for a more rustic texture. Always serve at room temperature; take the pots out of the fridge 30 minutes before serving so the butter and beef soften slightly. To store for longer, ensure the butter seal remains unbroken; it will keep in the fridge for up to 2 weeks.
🍽️ Serving Suggestions
Serve with thick slices of toasted sourdough or crusty baguette. Pairs beautifully with sharp cornichons or pickled silver-skin onions to cut through the richness. A dollop of hot English mustard or horseradish cream on the side adds a lovely pungent kick. Enjoy alongside a glass of robust Stout or a peaty Scotch whisky. Add it to a charcuterie board with dried fruits and walnuts for a festive appetizer.