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Potted Meat, (Beef).

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Old fashioned potted beef is great on toast. This recipe was invented to be kept for long periods of time unrefrigerated, but in practice it must be kept in the refrigerator and used within a week. As the fat cools, it hardens and forms an airtight seal, preventing some spoilage by airborne bacteria.

Potted Meat, (Beef) Homemade Potted Beef is so simple and needs only four ingredients: beef, butter, salt and pepper. Seasoned, diced beef is left to slowly cook in butter until meltingly soft, then whizzed to a smooth paste. Delicious spread on crusty bread or toast with a few pickles on the side, Homemade Potted Beef makes a great lunch or informal first course.
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Turns out ingredients Potted Meat, (Beef) is:

You Need 1-2/3 pound of ground sirloin.
You Need 1/2 of medium onion chopped.
Prepare 1/2 teaspoon of celery salt.
Set Up 1/2 teaspoon of salt.
You Set Up 1 teaspoon of dried marjoram.
Set Up Here 1/2 teaspoon of ground white pepper.
Set Up Here 1/2 teaspoon of granulated garlic powder.
Set Up Here 1/2 teaspoon of onion powder.
You Need 2 teaspoon of ground Hungarian paprika.
Set Up 2 tablespoons of extra Virgin olive oil.
You Need 1 teaspoon of liquid smoke.

Potted beef We loved little jars of potted beef when we were kids, but this is the Rolls-Royce version. It makes a wonderful starter or a great treat just to have in the fridge and dip into when you feel like a snack. Serve with some toast and a few gherkins or cornichons. It's was eaten especially on Crackers, bread, and dips.

Here's how to make Potted Meat, (Beef) step by step

Brown the ground sirloin and onions in a pan. Drain the meat and save both the meat and drippings. Let the meat cool..
Gather the spices together.
Take a blender and blend the meat into a paste adding oil and drippings as needed..
Do this in batches. Set each batch into a mixing bowl..
When all the meat is like a paste, mix with the spices. Also add the liquid smoke. Knead the meat like dough..
I hope you enjoy!.

A potted meat food product is a food preserved by canning and consisting of various seasoned cooked meats, often puréed, minced, or ground, which is heat processed and sealed into small cans. This is different from potted meat, an older noncommercial method of preserving meat. Delicious on crackers or for use in recipes, it also creates a hearty sandwich. Convenient on the shelf or on the go! Potted Meat Buy Now Potted Meat-Barbecue Flavored Buy Now Warm up with Chili. .

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