Historic potted meat recipe
Historic Potted Meat recipe
This article was published by: Matthew
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About this recipe
In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.This historic potted meat recipe takes us back in time with its traditional flavors and techniques. Passed down through generations, this recipe offers a delightful combination of tender meat cooked in aromatic spices and preserved in a rich, savory jelly. The result is a delectable spread that can be enjoyed on toast or crackers, perfect for a nostalgic culinary experience.
Keywords: historic, potted meat, traditional flavors, preserved, aromatic spices.
Historic potted meat recipe details
Ingredients
| 1 ½ kg | shin of beef, neck of lamb |
| 1 kg | lamb or mutton fat |
Instructions
Preheat oven to 200°C.Chop the fat into walnut sized pieces, place in the 2 saucepans and place on hot stove or oven top and leave to melt down, keeping from boiling. Chop the meat into small pieces (hazelnut size).
Take 6 clean jars and place them in a hot water bath.
Spoon diced meat into the jars, leaving a 1 cm head space. Place in hot oven and check every so often for tenderness. The contents will have shrunk, so when tender top up from one jar to original level.
Very, very carefully, wearing oven gloves and standing clear of splashes, pour melted fat onto the meat, making very certain that you have covered it completely. Leave to set.
Keeps for about one month.
If you think the meat is too dry during cooking, add warm water in small amounts.
Preparation time:
ca. 30 min
Resting time:
ca. 1 day
Grade of difficulty:
easy
Calories per portion:
n/a
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The recipe has been tried out and should turn out to be tasty (with respect to one's subjective taste). In case you get poor results kindly re-check the instructions and repeat the process. If you find an error or have a complaint, do not hesitate to leave a comment or contact us via contact form. Reference: Historic potted meat recipe
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