📝 About This Recipe
A true cornerstone of the British cold larder, this potted beef is a luxurious preservation technique that transforms humble brisket into a silky, spiced delicacy. Slow-cooked until it yields to the touch, the beef is shredded and pounded with aromatic mace and nutmeg before being sealed under a golden mantle of clarified butter. It is the ultimate savory indulgence, offering a deep, umami-rich experience that perfectly contrasts with the crunch of charred sourdough.
🥗 Ingredients
The Beef Braise
- 800 grams Beef Brisket (trimmed of excess fat and cut into large chunks)
- 500 ml Beef Stock (high quality or homemade)
- 1 Carrot (roughly chopped)
- 1 Celery Stalk (roughly chopped)
- 1 teaspoon Black Peppercorns (whole)
- 2 pieces Bay Leaves (fresh or dried)
The Potting Seasoning
- 150 grams Unsalted Butter (softened)
- 1/2 teaspoon Ground Mace (essential for authentic British flavor)
- 1/4 teaspoon Ground Nutmeg (freshly grated if possible)
- 1 pinch Cayenne Pepper (for a subtle back-note of heat)
- 1 teaspoon Anchovy Essence (or 2 finely minced anchovy fillets for depth)
- 1/2 teaspoon Sea Salt (to taste)
The Butter Seal
- 100 grams Unsalted Butter (to be clarified)
- 2 pieces Thyme Sprigs (for garnish)
For Serving
- 1 loaf Sourdough Bread (thickly sliced)
- 1 jar Cornichons (for serving on the side)
👨🍳 Instructions
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1
Preheat your oven to 150°C (300°F). Place the beef chunks, carrot, celery, peppercorns, and bay leaves into a heavy-bottomed casserole dish or Dutch oven.
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2
Pour over the beef stock until the meat is almost submerged. Cover with a tight-fitting lid and braise in the oven for 3.5 to 4 hours, or until the beef is completely tender and falling apart.
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3
Once cooked, remove the beef from the liquid and let it cool slightly. Discard the vegetables and aromatics. Strain the cooking liquid and reserve 2-3 tablespoons.
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4
While the beef is still warm, shred it finely using two forks. For a more traditional, smoother texture, you can pulse the shredded beef briefly in a food processor, but be careful not to turn it into a paste.
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5
In a large mixing bowl, beat the 150g of softened butter with the ground mace, nutmeg, cayenne, and anchovy essence until light and creamy.
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6
Fold the shredded beef into the spiced butter. Add the reserved cooking liquid one tablespoon at a time to ensure the mixture is moist but not greasy.
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7
Taste the mixture and adjust the seasoning with sea salt and extra pepper if needed. The flavors will mellow as it chills, so ensure it is well-seasoned now.
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8
Pack the beef mixture firmly into individual ceramic ramekins or one large decorative jar, smoothing the top with the back of a spoon.
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9
To make the clarified butter seal: Melt the remaining 100g of butter in a small saucepan over low heat. Allow it to simmer gently until the milk solids settle at the bottom and the top is clear gold.
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10
Carefully pour the clear golden fat (the clarified butter) over the beef in the ramekins, ensuring the meat is completely covered. Place a small sprig of thyme on top for decoration before the butter sets.
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11
Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to mature and the butter to firm up.
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12
Remove from the fridge 20 minutes before serving to soften slightly. Toast thick slices of sourdough until charred and golden.
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13
Serve the potted beef in its jar, allowing guests to scrape through the butter layer and spread the rich beef onto the hot toast.
💡 Chef's Tips
Always use high-quality butter; since it makes up a large portion of the dish, the flavor will shine through. Don't skip the mace; it is the quintessential spice that gives British potted meats their distinctive, nostalgic aroma. If you don't have a food processor, you can use a mortar and pestle to 'pound' the beef for a more authentic Victorian texture. Ensure the beef is completely covered by the butter seal; this prevents air from reaching the meat and allows it to keep for up to a week in the fridge. For an extra kick, add a teaspoon of hot English mustard to the beef mixture before potting.
🍽️ Serving Suggestions
Pair with a sharp, acidic accompaniment like cornichons or pickled silverskin onions to cut through the richness. A glass of robust English Ale or a peaty Scotch whisky complements the deep savory notes of the beef. Serve as a starter alongside a crisp watercress salad dressed in a light lemon vinaigrette. For a modern twist, add a dollop of horseradish cream on top of the toast before spreading the beef. Excellent as part of a traditional British 'Ploughman’s Lunch' with sharp cheddar and crusty bread.