I wonder if, with the long slow cooking, the ground meat would get tough and dry rather than soft and tender? All that’s left to do then, after cooling for a few minutes, is tip everything into a blender or food processor and whizz.

This can contain any of the tougher cuts that require longer cooking but which have good flavour plus the fat needed for a successful potted beef.Added a jar to spaghetti sauce once and the texture was horrible… Still have 2 quart jars left that I’d rather not just throw away… Thinking that pureeing it might be the only solution… It’s already very cooked so I’ll have to alter the method a bit but hoping this will take care of the texture and taste delightful… Thanks for the recipe. Information and statements about products are not intended to be used to diagnose, treat, cure, or prevent any disease or health condition.

A traditional British food that's so simple you won't believe how delicious it is spread on crusty bread or toast. The finest cuts of British Beef are gently cooked and blended with our secret Binghams seasoning to create our Beef Spread. I noticed with the fairly wide bowl I used a fair bit of condensed water ended up back in the mix so not all the liquid was needed, I started with the solids and poured in the liquid to get the desired consistency.I understand the phrase Jill mentioned to be dialect for ‘She buried him with ham’, meaning they ate ham sandwiches at the wake following a funeral! Although I haven’t frozen it myself, if you scroll down the comments you’ll see that Angela reported back that it DOES freeze well which is great news. Hi Moreland eater, thank you very much for the reply, I think I will freeze as ,like everyone on the planet we are in lockdown and it will come in handy over the next few weeks, also, many thanks for a great recipe, have a safe day ,cheers, Mick. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and owner is strictly prohibited.

I must say, I’m sometimes rather naughty and spread the bread with butter before slathering on loads of Homemade Potted Beef. c) Make sure the mix is stirred occasionally during cooking so all the beef remains moist, so not overnight again.IMPORTANT: the potted meat will firm up a lot when cold so should be a rather loose mixture at this stage. If you want to add a butter topping just melt some then pour over once the potted meat is completely cold then chill again until it sets. My feeling is that with long slow cooking it could become tough and dry rather than soft and tender. This can contain any of the tougher cuts that require longer cooking but which have good flavour plus the fat needed for a successful Homemade Potted Beef. I recently made it as my grandson who is 14 months won't swallow lumpy food and I found this to be an excellent way to get him to eat a little meat.