www.sausagemaking.org

Anyone with any recipes for Potted Meat.

Don't know where these ideas pop up into my head from. what with potted meat, saveloys, red puddings, etc. All things I ate many years ago, think I must be operating in a time warp!!

Bob

Here is one I have used

Ingredients
1lb/450gms stewing beef steak or simular
1/4 tsp nutmeg or ginger
1 tbsp worcestshire sauce
1/4 tsp ground black pepper
4 oz unsalted butter

Salt

If using ginger a touch of mace works well.


Chop meat up onto cubes, removing gristle or excess fat, pop into a casserole, sprinkle pepper/spice and Worcester sauce over the top, give a stir, then slice the butter over the top, cover and shove into a low oven 140-150 degrees for at least 4-5 hours (mine go in the Rayburn over night).

Remove from oven when well cooked, when cooled blitz in a blender until smooth add salt if needed, pot and cover with clarified butter. I am doing a variation of this with salmon for Christmas dinner starter.

The potted meat I remember was the type my mother made way back in time when I was a little lad.
It was also sold in all the butchers shops, the main ingrdients were pigs head and trotters simmered with herbs etc till they fell apart.
The meat picked of and set in the jellied stock.
That brings back memories. I might be looking for a pigs head tomorrow.
Just remembered Bob we always had pease pudding with it.

wallie

Wallie

What you describe is commonly called brawn - there are recipes on the forum for it. The first couple I came across are here and here. There are no doubt many others.

What eddy current seems to be after is a potted meat - smooth paste.

Eddy - there's recipes here:

http://thefoody.com/mrsbmeat/pottedbeef.html

http://allrecipes.com/Recipe/Potted-Beef/Detail.aspx

http://www.waitrose.com/recipe/Potted_Beef.aspx

I made it once many years ago when the kids were young. I don't know what I did wrong, but it was like wallpaper paste!

Phil

good afternoon all.
I make potted meats every single week for market and they sell incredibly well esp at this time of year.
There are two types as i know. Rillettes (french) or potted meats (english)
Our english version is mixed and set in butter. The french rillettes is set in mostly duck or pork fat.
There are many variations.
I will share one of my favorite recipes for those to try. I just hope you can find a source for the meat.

Wild Rabbit & pork rillettes

1 rabbit
800g fat belly pork
fresh thyme
fresh bay leaves
blac peppercorns
4 cloves garlic, skin on
bunch oregano

Method
1. melt 50g duck fat in large pan Add the meat and lightly brown. Then add all aromatics and herbs.
2. Add 2 litres water bring to a simmer and gently cook 3hrs.
3. Pour onto a large colander over a bowl amd leave to drain and cool over night or at least a few hours.
4. Pick out all meat and soft fat into a clean bowl. Discard the rest. though you may want to keep the liquid for soup
5. Mash all the meat up with fingers, no need to use a machine it will be very soft. Once done season very well with milled pepper and good sea salt, preferably maldon, mace, cayenne
6. Remember to over season as cold potted meats lose a lot of flavour when cold.
Put into pots and cover with a thin layer of melted duck fat

If you do not want to have a fatty potted meat use only the rabbit and omit the pork.
Instead of putting all veg and rabit in water, place EVERYTHING in a ziploc bag or carrier a\nd seal. Then poach bag and contents in simmering water for three hours. This way the rabbits juices will not escape.

I also do.
Potted venison
venison rillettes
venison & rabbit
pheasant leg rillettes
Venison & pork Rillettes
potted smoked pork

Saliva is dripping onto my keyboard, drool...

Dave

Yes thats right Phil that is brawn, my memory is getting a bit dodgy now.
But saying that, here in the Newcastle area what you guys call potted meat was known as meat paste.
When I was a school boy in the early 1940s I had a little delivery job for the local butcher and potted meat then was any meat scraps (and maybe a touch of sawdust) pressed into molds then covered with a meat jelly.
This was common in the area and sold by all butchers.

wallie

Thank goodness for change.

Thanks folks for the recipes, I'll certainly be giving one them a go.
Like the idea of wild rabbit but sadly my shooting days are over. Just have to spur number one son into action.

Bob