Potted meat

Potted meat

By
From
Encyclopedia of Food and Cookery
Serves
8-10

Eat this very cold, accompanied by hot English mustard and vinegar, which point up the flavour of the meat. For a summer meal, serve with cucumber slices, tomatoes and potato salad.

Ingredients

Quantity Ingredient
1.5kg shin of beef on the bone, cut into thick slices
750g pickled belly pork
6 black peppercorns
1 bay leaf
2 teaspoons anchovy extract
salt and freshly ground black pepper

Method

  1. Put beef, pork, peppercorns and bay leaf into a large saucepan and cover with cold water. Bring to the boil and skim. Cover and simmer for 3 hours. Cool. Remove meat from broth and strain broth. Trim away beef fat and gristle and remove bones from beef and pork. Chop meats finely and return to broth.
  2. Boil uncovered for 20 minutes, until broth is reduced. Add anchovy extract and season with salt and pepper. Boil for a further 5 minutes to blend flavours. Put into a 1.5 litre bowl which has been rinsed with cold water. Cover with plastic wrap and chill until firm. Turn out and cut in thick slices to serve.
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