This could contain any of the tougher cuts that require longer cooking but which have good flavour and the fat needed for a successful potted beef. I don’t use one myself, but I know lots of people do and I’m sure they’ll find your experience really helpful. We’d love to know what you think of Binghams Spreads and Potted Meats, any special memories that Binghams brings to mind, or how you like to eat your Binghams! The best British beef and the finest ingredients are gently cooked and blended together with our secret Binghams seasoning to create our Best Potted Beef. Content on this site is not intended to substitute for advice given by medical practitioner, pharmacist, or other licensed health-care professional.

I see that I didn’t specify stewing beef in the recipe but, thanks to your question, I’ve just updated it to make it clearer. Hi Moreland eater, thank you very much for the reply, I think I will freeze as ,like everyone on the planet we are in lockdown and it will come in handy over the next few weeks, also, many thanks for a great recipe, have a safe day ,cheers, Mick. I recently made it as my grandson who is 14 months won't swallow lumpy food and I found this to be an excellent way to get him to eat a little meat.

How long the beef will take to get really soft depends on the toughness or otherwise of the meat, how big the pieces are and the peculiarities of your oven.

Potted meat is still one of my favourite sandwich fillings too: I’m going make a batch this week, all ready for sandwiches to take to a picnic at the weekend. Please always read the labels, warnings, and directions provided with the product before using or consuming a product. Make sure your bread is top quality, like my no-knead Sourdoughor Crusty Bread, and provide a range of pickles such as cocktail onions, cornichons or gherkins. Consenting to these technologies will allow us to process data such as browsing behaviour or unique IDs on this site. My feeling is that with long slow cooking it could become tough and dry rather than soft and tender.If I may, I add a few anchovy fillets into the food processor before blasting, gives a real english authentic taste (not fishy at all) I got this tip from a great aunt many years ago, it adds a subtle saltiness, I’ve also found adding a little good olive oil aids spreading straight from the fridge. Just once, as a child, my grandma served us a pasty ground roast beef sandwich spread on white bread. To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Hi , just wondering how long the potted meat will last in fridge, can it be frozen, am recovering from stomach cancer ,had 80% of stomach removed and your recipe is one of the ways I can receive the required protein.

We recommend that you do not rely solely on the information presented here and that you always read labels, warnings, and directions before using or consuming a product. turned out OK BUT, it is way runnier that I would like so I think next time I’ll strain the liquid and once I have it blended I’ll add a little in at a time (tablespoon? I wonder if, with the long slow cooking, the ground meat would get tough and dry rather than soft and tender?

Had some cooked roast beef which husband was unable to chew so put in the food processor with your ingredients and he was quite impressed. All that’s left to do then, after cooling for a few minutes, is tip everything into a blender or food processor and whizz. You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice. I noticed with the fairly wide bowl I used a fair bit of condensed water ended up back in the mix so not all the liquid was needed, I started with the solids and poured in the liquid to get the desired consistency.