Food Diet and Health

Potted Beef

Posted by Asghar in Food at May 27, 2011

    SERVES   4  

    PREPARATION TIME           15 minutes, plus 4 hours to cool.

    COOKING TIME                   1 hour 45 minutes

    OVEN:                                    Preheat to 160ºC (325ºF, gas mark 3)


 2 teaspoons olive oil.

1 lb (450g) shin of beef with bone and fat removed, cut into large cubes.

¼ pint (150ml) red wine

1 clove garlic, peeled and sliced.

1 level teaspoon dried marjoram.

1 bay leaf.

8oz (225g) low-fat fromage frais.

1 level teaspoon mixed peppercorn, crushed.

Fresh coriander leaves to garnish.

  1. Heat the oil in a frying pan and brown the meat in it on all sides over a high heat. Lift the meat out of the pan with a slotted spoon and put it in a small, ovenproof casserole.
  2. Stir in the wine, garlic, marjoram and bay leaf. Cover with a tightly fitting lid and cook in the heated oven for about 1 hour 45 minutes, or until the meat is tender enough to cut with a spoon. Stir once or twice during cooking.
  3. Turn the meat and liquid into a shallow dish, discarding the bay leaf. Leave to cool, then refrigerate for at least 2 hours. Lift off any fat from the top and remove and discard any membranes and gristle from the meat. Blend the meat and the cooking juices in a food processor until smooth, or mince very finely, passing it twice through a mincer.
  4. Add the fromage frais and blend again for 1 minute or beat with a fork. Spoon the mixture into four ramekin dishes, sprinkle the crushed peppercorns on top and chill in the refrigerator for 1 hour. Garnish with the coriander just before serving.                  

Melba toast makes a light and crisp accompaniment to the smooth potted beef.