My feeling is that with long slow cooking it could become tough and dry rather than soft and tender. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here. This can contain any of the tougher cuts that require longer cooking but which have good flavour plus the fat needed for a successful potted beef. Although I haven’t frozen it myself, if you scroll down the comments you’ll see that Angela reported back that it DOES freeze well which is great news. Forty years later I’m going to give it try, just as a reminder of Arnold(the master maker) and Dad who died a couple of years ago aged 95.

uk accepts no liability for inaccuracies or misstatements about products by manufacturers or other third parties. You didn’t necessarily do anything wrong; perhaps your beef had less fat than mine which may have resulted in a dryer, harder result. I make a lamb and bean stew with garlic and rosemary plus anchovy: really enhances the savoury taste! Sensational spread on crusty bread or toast with a few pickles on the side, Homemade Potted Beef makes a great lunch, picnic food, or informal first course. Just once, as a child, my grandma served us a pasty ground roast beef sandwich spread on white bread.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. Obviously cooking a large rather than a small piece of meat takes longer, but as the beef is diced in this case I think (so long as you don’t crowd the dish) timing should be similar. It may not be reproduced in any way whatsoever without Wm Morrisons Supermarkets Limited prior consent, nor without due acknowledgement.

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. Information and statements about products are not intended to be used to diagnose, treat, cure, or prevent any disease or health condition.There was a company on Ecclesall road “Hartleys” that made the stuff and I thought it was delicious. It may not be reproduced in any way whatsoever without the prior consent of Waitrose Limited nor without due acknowledgement. If you do try it though, please come back and let us know how it went as I’m sure people would be interested! Following my recommendation to stick to spices that have traditionally been used in Britain for hundreds of years, one commentator successfully used a little nutmeg, cloves, and allspice.

The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network. We’re proud to continue his tradition of using the finest cuts of British Beef – which we gently cook and blend with our secret Binghams seasoning. Also, inspired by those who’ve been in touch with tips and queries, here’s some FAQs I hope will be useful for those trying my Homemade Potted Beef for the first time. 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. With over 25,000 Great British products on offer, we have set up a new filter system to help you find the items you are looking for.The finest cuts of British Beef are gently cooked and blended with our secret Binghams seasoning to create our Beef Spread. I don’t think there would be a flavour issue, but I personally wouldn’t use a pressure cooker for this recipe.

The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products. Added a jar to spaghetti sauce once and the texture was horrible… Still have 2 quart jars left that I’d rather not just throw away… Thinking that pureeing it might be the only solution… It’s already very cooked so I’ll have to alter the method a bit but hoping this will take care of the texture and taste delightful… Thanks for the recipe. While, without that layer, my Homemade Potted Meat can’t really be considered a preserve and needs to be eaten within four days, I don’t think you need worry.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. Done like that you may end up with very soft and tender meat, but I think it would still probably take an hour or so. 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. Remember that once completely cold it will firm up considerably due to the butter and beef fat from the meat.