English Potted Beef

Total Time: 4 hrs 5 mins Preparation Time: 5 mins Cook Time: 4 hrs

Ingredients

• 500 g/ 1 lb fatless rump steak
• 3 cups red wine
• 1 pinch of powdered mace and powdered clove
• 60 g/ 2 oz butter
• salt & freshly ground black pepper
• clarified butter, to cover

Recipe

• 1 trim the meat of all sinew and fat, cut it into 1-inch cubes and put into a stone jar or basin. season with salt and the spices. cover with the wine. cover the jar or basin with foil and stand this in a roasting tim containing boiling water.
• 2 cook this in a slow oven, 170c/325f/gas mark 3, until the meats fall apart. this could take up to 4 hours. make sure that you top up the tin with boiling water when necessary. when the meat is ready, drain the juices into a small pan and reduce these until you have only a couple of tablespoons left.
• 3 put the meat into a blender, or pound it to a paste in a mortar. beat in the softened butter and the reduced juices. check the seasoning before filling into little pots or wax cartons.
• 4 cover with a film of clarified butter.
• 5 serve as you would a pate.