Potted Beef for Ploughman's Lunch - ★Cooking Recipes★

Directions for: Potted Beef for Ploughman's Lunch

Ingredients

1 lb(s) good quality stewing beef (454 g)

1 cup undiluted consomm (250 ml)

cup white wine (125 ml)

1 Tbsp anchovy paste (15 ml)

1 cup unsalted butter (250 ml)

1 large sprig Italian parsley

1 large sprig fresh thyme

1 bay leaf

Pinch of nutmeg

Salt and pepper, to taste

Black bread

Chutney

Cheddar Cheese

Radishes

Butter

Coarse Salt

Pickles

Hard Boiled Eggs

Directions

1. Preheat an oven to 275F.

2. Combine the beef, consomm, white wine, anchovy paste, butter, parsley, thyme, bay leaf, nutmeg and salt and pepper in a covered casserole or Dutch oven. Place in the preheated oven and cook for 5 hours or until the meat is meltingly tender.

3. Remove from the oven and let cool until the meat can be handled. Remove the herbs and discard. Shred the meat between fingers and moisten the mixture with enough broth and fat so that it is not dry. Season the potted beef highly as it is to be eaten cold.

4. Press the beef into small pots, cover and refrigerate overnight.

5. Place the ramekin of potted beef on a large dinner plate. Garnish the plate with an assortment of vegetables, condiments and cheeses. Serve with black bread on the side.

See more: Lunch, Beef, Dinner, Main, Eggs/Dairy, Fruit, Fish, Herbs, Cheese