Yorkshire Potted Beef
Tender shin of beef slow-cooked with warming mace, shredded finely, and sealed under a rich layer of golden butter.
- Prep
- 20 min
- Cook
- 180 min
- Total
- 200 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 360 kcal
Equipment
- •casserole dish with lid
- •food processor
- •small saucepan
- •ceramic ramekins
- •fine mesh sieve
Nutrition
Per serving, approximate
- Calories
- 360 kcal
- fat
- 27 g
- carbs
- 2 g
- fibre
- 0 g
- protein
- 28 g
- calories
- 360 kcal
Instructions
- 1
Preheat your fan oven to 140°C (160°C conventional) and grease a heavy casserole dish.
- 2
Place the beef shin, chopped onion, bay leaf, and thyme sprigs into the casserole dish.
- 3
Pour over the beef stock and Worcestershire sauce, then season with salt, pepper, mace, and nutmeg.
- 4
Cover with a tight-fitting lid and cook in the oven for three hours until the meat is completely tender.
- 5
Remove the beef with a slotted spoon, discard the bay leaf and thyme, and shred the meat finely with two forks.
- 6
Place the shredded beef and 50g of butter into a food processor and pulse to a coarse paste.
- 7
Spoon three tablespoons of the strained cooking liquid into the meat to moisten, mixing well.
- 8
Pack the seasoned beef firmly into small ceramic ramekins or jars, smoothing the top level.
- 9
Melt the remaining 100g of butter gently in a small pan, skimming off the milky foam to clarify it.
- 10
Pour the clear melted butter evenly over the beef in each pot to create an airtight seal.
- 11
Chill the pots in the fridge for at least two hours until the butter sets firm.
Chef's tips
Shin of beef works best because its rich connective tissue creates a luscious texture as it melts. Ensure the butter layer covers the beef completely to create a proper preservative seal.
Ingredient substitutions
- beef shin → beef brisket or chuck steak
- ground mace → ground allspice
Storage
Keep chilled in the fridge for up to one week as long as the butter seal remains unbroken.
Reheating
Serve cold or at room temperature; do not reheat as melting the butter layer ruins the classic texture.
Common mistakes to avoid
- •Leaving air pockets in the ramekins which can cause the meat to spoil faster
- •Pouring cloudy butter over the top instead of clarified melted fat
- •Using lean roasting cuts that turn dry rather than meltingly tender
Serving suggestions
Cooked Yorkshire Potted Beef?
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