Potted Beef

1. 1

   In a heavy medium saucepan, simmer the beef in 1/4 inch of water. Stew until very tender, about 2 to 3 hours, replacing water as necessary. Drain, reserving the liquid.

2. 2

   Pass the cooked stew meat through a meat grinder twice, until it is the consistency of a thick, stringy paste.

3. 3

   In a small saucepan, melt the butter. Filter the melted butter through clean muslin (cheese cloth), to remove the milk solids.

4. 4

   In a medium bowl, mix the cooked meat with 3/4 of the strained, melted butter. Season with salt, pepper, paprika and nutmeg to taste. Stir in desired amount of reserved cooking liquid to moisten.

5. 5

   Transfer the mixture to sterile containers and top with remaining butter. Seal and chill in the refrigerator until serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.