English Style Potted Beef Spread

[grey nomads hubby]

Name of Recipe: Potted Beef
Number of People:
Ingredients:

300grms approx beef, I used steak but gravy beef will do.
100gms Butter
1 Tspn  tomato sauce, ketchup.
1/2 Tspn black pepper
1/2 Tspn salt
1 Tblspn Worcestershire sauce.
1 Tblspn Anchove essence, I used 5 anchovy fillets as could not get essence.
 
Chop meat into 2 cm pieces, remove all sinew and fat gristle etc.
Place all ingredients in TM bowl except salt.
Cook on gentle stir speed 30mins 100C or until beef is tender.
 
Check for salt and more pepper if necessary.
Blitz on 8 speed 30secs. Scrape down bowl blitz again for 15 secs/8 speed till fine texture.
 
Scrape out  into  dish to cool then, clingfilm and refrigerate asap, will last several days due to salt content from anchovies and added salt.

Serve on fresh bread rolls or sandwiches or as a dip for crackers etc.

I made the Thermy rolls and butter too.

This is an old English childhood favorite that I searched for a recipe for years, and finally found something similar on here (Hilda's steak sandwich spread)  and an old fashioned English recipe from the uk, but which took 7 hours to cook in the oven !
So I experimented with our new TM  and made a combination of the two which actually tastes identical to the real thing.




 

[gertbysea]

Brilliant. Love it. Must make list. Yummy.thanks.

Gert

[trudy]

Well done Grey Nomads Hubby.  You are really into the swing  now!!

[cookie1]

Very handy for drinks in the park too. Thanks I will definitely be making it.

[rainbow]

Think I will be giving this a try, thanks

[judydawn]

Thanks for your first recipe posting GNH, I love it when new members get straight into posting their conversion recipes.

[grey nomads hubby]

Thanks for the encouragement everyone, one thing I did find is after being in the fridge it does go a little firm for spreading so maybe needs a little oil of some sort, like the spreadable butter recipe from the EDCB ?

Open to ideas, but its still very "moorish" as it is.

[achookwoman]

Gert,  try the original recipe,  it has more tomato sauce and nutmeg.  This adaption is a mixture of  my MIL's original recipe and Gentleman's relish.  Both my conversions.  
GNH, I love it when members fiddle with my conversions,  however in this case for me it is a big no no. Over the years,  many tried to get Hilda's recipe but I was the only one she gave it to.  She would make a large bowl to take to country catering events,  and the ladies would spread it very thinly over the bread for sandwiches,  so there would be leftovers to take home.  

[cookie1]

That's funny. 

[grey nomads hubby]

Gert,  try the original recipe,  it has more tomato sauce and nutmeg.  This adaption is a mixture of  my MIL's original recipe and Gentleman's relish.  Both my conversions. 
GNH, I love it when members fiddle with my conversions,  however in this case for me it is a big no no. Over the years,  many tried to get Hilda's recipe but I was the only one she gave it to.  She would make a large bowl to take to country catering events,  and the ladies would spread it very thinly over the bread for sandwiches,  so there would be leftovers to take home.   

As stated in my original post I was trying to recreate a childhood memory of a popular thing I grew up with in the UK, my gran and great auntie used to make their own versions from left over meat from the traditional Sunday roast
But sadly I never got their recipes before they passed.

I did try your original Hilda's version but far too "Ketchupy" for me, and not like the version I grew up with, but that's just my taste (I'm not really a ketchup person).

The Gentleman's Relish you mentioned is a totally different thing IMO as it contains a lot of anchovy (over 200g in the recipe I found on the net) making it for me a more "fish paste type spread".

The other recipe I found was an old Yorkshire one using the similar base ingredients as Hilda's but no nutmeg or ketchup, and the inclusion of a small quantity of the anchovy essence, this IMO, gives great flavour but no fishy taste. This was slow cooked in a low oven for 7-12 hours then minced or shredded with a fork.

The combination of the two ideas in the TM is the nearest I have got to the original, in fact after my 3rd batch I am hooked.

I am now trying to recreate another childhood favourite, called Salmon Paste, came in a similar style to the potted beef, with a buttery taste too, but not a cream cheese type base.

The original probably never had hardly any salmon in it ! as I grew up just after the war in the uk, and salmon was not too readily available then 

[cookie1]

Chookie has a recipe here on the forum for Gentleman's Relish. It is really lovely.