Potted beef is ideal for canapés; these are small
sandwiches, crackers, slices of bread or toast, that are cut
into different shapes with a knife or cookie cutter. They
are then usually buttered and spread with a meat or fish paté
or paste, cheese, caviar or other savory food, and garnished.
Recipe Ingredients
One pound of cubed chuck steak
Six peppercorns
Half a bay leaf
Salt and pepper
Water or stock
Three ounces of butter
One garlic clove
Preparation and cooking instructions
Preheat the oven to 275°F
Place the steak, peppercorns and half bay leaf into a casserole.
Season with salt and pepper. Add enough water to just cover
the meat. Cover the casserole and cook in the oven for approximately
two and a half hours or until tender. Leave to cool, then
drain the meat but retain the stock. To the meat add the butter
and a little of the stock. Put half of this into a blender
and purée until smooth. Add the remaining half and
the garlic. Purée until smooth adding a little more
stock if necessary to achieve the required consistency . Potted
meat will only keep for a couple of days and should be stored
in the refrigerator.
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