Classic English Potted Beef with Wine Reduction
Discover the rich and savory flavors of Classic English Potted Beef, a traditional dish that captures the essence of British cuisine. This delectable, spreadable beef pâté is infused with the depth of red wine and aromatic spices, making it a perfect delicacy for spreading on crusty bread or serving with crackers. Ideal for gatherings or intimate dinners, this recipe brings a touch of gourmet elegance to any table. The slow-cooking method ensures the meat is incredibly tender, allowing it to blend beautifully with butter and wine until it reaches a creamy, luxurious consistency.
6
Servings
80
Calories
8
Ingredients
Ingredients
fatless rump steak
500 g / 1 lb (Trimmed of sinew and fat, cut into 1-inch cubes)
red wine
3 cups (None)
powdered mace
1 pinch (None)
powdered clove
1 pinch (None)
butter
60 g / 2 oz (Softened)
salt
to taste (None)
freshly ground black pepper
to taste (None)
clarified butter
to cover (Melted)
Instructions
1
Begin by trimming the fat and sinew from the fatless rump steak. Cut it into 1-inch cubes and place them in a stone jar or basin.
2
Season the meat generously with salt, along with the powdered mace and clove. Pour the red wine over the meat until fully submerged. Cover the jar tightly with foil.
3
Preheat your oven to a slow temperature of 170°C (325°F / gas mark 3). Place the covered jar in a roasting tin and fill the tin with boiling water, creating a water bath to keep the temperature consistent.
4
Cook the meat in the oven for about 3 to 4 hours, or until it is fall-apart tender. Make sure to check the water level in the roasting tin and add more boiling water if necessary.
5
Once the meat is fully cooked, carefully drain the cooking liquid into a small saucepan. Reduce the liquid over medium heat until you're left with only a couple of tablespoons; this will concentrate the flavor.
6
Transfer the cooked meat into a blender or use a mortar and pestle to pound it into a smooth paste. Slowly blend in the softened butter and the reduced cooking juices to achieve a creamy consistency.
7
Taste the mixture and adjust the seasoning with additional salt and black pepper if needed.
8
Spoon the potted beef into small pots or wax cartons. Melt the clarified butter and pour it over the top of the beef to create a seal.
9
Refrigerate the finished potted beef until set. Serve chilled, spreading it onto crusty bread or crackers as a delightful appetizer or snack.
Nutrition Information
5.8 g
Fat
0.33 g
Carbs
5.8 g
Protein
0 g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Classic English Potted Beef with Wine Reduction?
It is a traditional British spreadable beef pate infused with red wine, aromatic spices, and butter, slow-cooked until tender.
Which cut of beef is recommended for this recipe?
The recipe specifies 500 grams of fatless rump steak, trimmed of sinew and fat.
What spices are used to season the meat?
The beef is seasoned with powdered mace, powdered cloves, salt, and freshly ground black pepper.
What type of alcohol is used in the reduction?
The recipe uses three cups of red wine to submerge and flavor the beef.
What is the required oven temperature?
The oven should be preheated to a slow temperature of 170 degrees Celsius or 325 degrees Fahrenheit (gas mark 3).
How long does the beef need to cook?
The meat should be slow-cooked in the oven for approximately 3 to 4 hours.
Why is a water bath used during cooking?
A water bath, created by placing the jar in a roasting tin of boiling water, helps keep the cooking temperature consistent.
How do you make the wine reduction?
After cooking, drain the liquid into a saucepan and boil it down until only a couple of tablespoons of concentrated flavor remain.
How do you achieve the spreadable consistency?
The cooked meat is blended or pounded into a paste and then mixed with softened butter and the reduced cooking juices.
What is the purpose of clarified butter in this recipe?
Melted clarified butter is poured over the top of the potted beef to create a protective seal.
How should the finished potted beef be served?
It should be served chilled, spread onto crusty bread or crackers as an appetizer or snack.
How many servings does this recipe provide?
This recipe yields approximately 6 servings.
What is the calorie count per serving?
Each serving contains approximately 80 calories.
How much protein is in a serving?
Each serving provides about 5.8 grams of protein.
Is this dish high in carbohydrates?
No, it is very low in carbohydrates, containing only 0.33 grams per serving.
What is the fat content per serving?
There are 5.8 grams of fat per serving in this recipe.
Does this recipe contain any fiber?
No, the fiber content for this recipe is 0 grams.
How should the steak be prepared before cooking?
The steak should be trimmed of all fat and sinew and then cut into 1-inch cubes.
What equipment is needed to blend the meat?
You can use either a blender or a mortar and pestle to pound the meat into a smooth paste.
What kind of container should be used for cooking?
A stone jar or basin covered tightly with foil is recommended for cooking the meat.
Can I adjust the salt and pepper?
Yes, you should taste the mixture after blending and adjust the seasoning with salt and black pepper as needed.
Does the beef need to be refrigerated?
Yes, once potted and sealed, the beef must be refrigerated until it is set.
What is the total number of ingredients?
The recipe requires 8 ingredients in total.
Is this recipe considered a pate?
Yes, it is described as a delectable, spreadable beef pate.
What category of food is this recipe?
It is categorized as European cuisine, specifically traditional English.
How much butter is used for the paste?
The recipe calls for 60 grams (2 oz) of softened butter to be blended into the meat.
What should I do if the water in the roasting tin evaporates?
You should check the water level during cooking and add more boiling water if necessary.
What are the common tags for this recipe?
Common tags include English cuisine, spreadable meat, pate, slow-cooked, and gourmet.
Is the rump steak cooked with the fat on?
No, the recipe specifies using fatless rump steak and trimming any remaining fat before cooking.
Can this be served at a dinner party?
Yes, its gourmet elegance makes it ideal for gatherings or intimate dinners.