I had no idea it was that easy to make potted beef...which I WILL now be making tomorrow to have on hand for snacking. Thanks, Keef! I learn something new with every video that I watch.
Fresh rhubarb on the counter! We are still under three feet of snow here and our rhubarb is still months away. But thank you for the sign of spring to come!
Cheers Keef, my second request fulfilled (first one was those Sheffield fish cakes!) Deffo trying this one, avec salt! Reminds me of being a small lad back in the day in Yorkshire. Beef dripping on toast for breakfast and Potted beef sarnies for me dinner. Healthy Yorkshire diet!
Yes shippams, I loved their potted shrimp the most!! Must make both the beef and the shrimp soon. Totally forgot about them. They're certainly foods from ye olde memory lane, back there with duck a l'orange, chicken kiev, black forest gateau, ohhhh and prawn cocktail. All of which my fsmily still eat, being classics in my mother's repertoire. Bless her, she's now got Alzheimers, so ya, I'm définitely making it soon. More, I've got frozen prawns from lidl in the freezer, so that's a good start, me thinks. Thanks so much. I so enjoyed your wife's honesty too!! You're a sweet couple, and I've subscribed.
I like your idea of using a beef cube for extra flavor (and salt) when cooking the beef down. Bovril beef extract is my choice when I can get it. My beef for potting is cooked with a bit of grated onion and garlic and, of course a touch of mace. Homemade potted beef is a favorite treat when beef prices become more reasonable. Here in the states homemade potted beef is not very well known. Thanks for the nice video! It reminds me of yet another task I can use my pressure cooker on.
I worked in a butchers shop, I’m from up norf so potted beef sarnies were a popular item. I also worked down the coal mines for 20 years mostly on the coal face. It was very hot and humid when you were working a tailgate along way from the pit bottom and potted beef kept well. The meat used was just minced beef. Cooked as you say for along time. The spice mix was a commercial product, I don’t know the ingredients of I’m sorry to say. I know it is still in production but I’m not sure if it can be bought in home use amount. It produced an easy spreading mix with a fantastic flavour. Butter wasn’t used to seal the surface but it sold that quickly it didn’t need the extra preservation.
DavidCarrol2035- I heard pitmen's wives had their own special cuisine like panacalty, and back shift gravy, but I was wondering if mulligatawny came from the word mulligate canch ? Just jokin 😉
I never even thought about making my own. I ‘ve seen it in the grocery store but always steered clear of it . This is interesting I might just have to try it! Say hello to Mrs. Keef Cooks . Btw I loved her ring!
I don't think you would get enough rendered fat to make a proper seal, but if you're keeping it in the fridge that's not really critical. So yeah, chuck it on!
Love potted beef! Used to have it on toast all the time. I miss it lol. I once made an abomination of a potted crab years ago, was hands down on the list of top 5 worst things i've ever made. turns out......rancid crab doesn't make a very good potted crab haha
Another option is to make powdered beef by freezing it with liquid argon then grinding it in an agate mortar before putting it through a mass spectrometer to analyse the atomic content.
Mrparlanejextra- this has already been tried and was a proven success so much so that it has been decided that the CERNE accelerator should be used to bombard the mix with neutronis to improve the pizza pepperonis and testesteronis 🤪😛😝
@@Keefcooks thanks for your reply. I made some. It is A-M-A-Z-I-N-G. Just the thing on crackers and hot buttered toast. Don't suppose you ever potted salmon and anchovy? Used to live it as a kid but never seen it in adulthood. That might be my next adventure. 😍
That wave was cute! Easy recipe, thank you! I bet you could add some veggies, garlic, onion to it for a better taste. I hope that was sea salt? I wonder if the meat could be panfried first to give it a cooked vs boiled taste?
I'm surprised salt was not one of the ingredients, I had this as a child in Yorkshire, potted meat sandwiches, had forgotten all about it for the last 40 years!
I presume you mean ground or minced beef. I wouldn't recommend using that. 1) You don't know what quality the meat will be but it probably won't be good. 2) It's the wrong texture.
also, rather the cube the beef before cooking, i cooked it whole (overnight slow cooker), the allowed to cool, then cut across the grain as thin as you can manage, then it breaks down really easy (i did it with mortar & pestle), less-stringy.
@@Keefcooks Only messing Keef, with the amount of time I have burnt my fingers I can touch almost anything that's hot without feeling it for several seconds - You inspired me good sir I am slow cooking a nice chunk of rump steak now for my potted beef!
You bugger .......! I now have to make Potted beef all the time . My Mum ( 79 ) says this is proper potted beef . My sister waits until her son and husband are out , then scoffs it .
Just got back to my place in Toronto after another epic journey and came across this video. Below, find a couple of my recipes for PB and one for beef tongue. Use or share as you think fit. By the way, some of your beef was oxidised, but within limits, i.e. be careful if it turns a deeper shade of grey. As is it is safe to eat. 'nuf sed. plamuk aka travellingchef. Potted Beef #1 Ingredients 450 gr/1 lb shin beef, 1/4 level tsp mixed spice, 5 ml/1 level tsp salt,1/2 tsp ground black pepper, 5 ml/1 tsp vinegar, 10 ml/2 tsp Worcestershire Sauce, 60 ml/4 tbsp water, 120 gr/4 oz butter, softened, a little melted butter Method Trim and cut the meat into small cubes. Put into a 3/4lt/1 1/2 pt heatproof bowl with spice, salt, pepper, vinegar, Worcestershire Sauce, and water. Cover tightly with foil. Stand the basin on an upturned saucer in a large pan. Fill the pan with boiling water to come halfway up the sides of basin. Cover and simmer 2 1/2 hours. Check the level of water now and again. Cool a little, drain the meat but reserve the liquid. Put the meat into a blender and blend finely, add the liquid and butter. Blend until smooth. Place the mixture in small pots covering each, before sealing, with melted butter. Can be used for sandwiches and frozen for up to one month. Potted Beef #2 Ingredients 450 gr/1 lb stewing beef, 150 ml/1/4 pt beef stock, 1 clove, 1 blade mace, salt and black pepper, 60 gr/2 oz butter, melted Method Preheat the oven to 175oC/350oF. Cut the meat into 1 1/4 cm cm/1/2” cubes, put into a casserole with the stock, mace and seasonings. Cover and place in the oven. Cook for 2 1/2-3 hours, until tender. Remove the clove and mace. Drain off the stock and reserve. Put the meat into a processor, or blender, and process until smooth. Add half of the melted butter, and enough of the reserved stock to moisten. Process until the butter and stock are incorporated. Press the mixture into small moulds. Cover with the remaining melted butter and chill. Potted beef only keeps for 2-3 days in the refrigerator. Potted Beef Tongue Ingredients 675 gr/1 1/2 lb cooked beef tongue, 150 gr/6 oz butter, pinch ground nutmeg, pinch ground cloves, pinch ground mace, cayenne pepper to taste Method Cut the tongue into cubes. Place in a food processor, along with the remaining ingredients. Process until smooth then press into sterilised airtight jars. Seal, and place into the freezer. To serve, remove from the freezer and allow 3-4 hours to defrost. Serve with hot buttered toast.
May one be permitted to say that It doesn't matter what you're making, If YOU are making it, I'm watching! That said, This was quite interesting! and, as another commenter has pointed out, the recipe has indeed been around awhile, if Jon Townsend has a version on Townsends' channel (which features 18th century American cooking). Living history, and tasty, too 😊
The younger generations - and those of us who were raised on supermarket tinned food - need this knowledge. Thank you.
I had no idea it was that easy to make potted beef...which I WILL now be making tomorrow to have on hand for snacking. Thanks, Keef! I learn something new with every video that I watch.
Fresh rhubarb on the counter! We are still under three feet of snow here and our rhubarb is still months away. But thank you for the sign of spring to come!
Cheers Keef, my second request fulfilled (first one was those Sheffield fish cakes!) Deffo trying this one, avec salt! Reminds me of being a small lad back in the day in Yorkshire. Beef dripping on toast for breakfast and Potted beef sarnies for me dinner. Healthy Yorkshire diet!
Yes shippams, I loved their potted shrimp the most!! Must make both the beef and the shrimp soon. Totally forgot about them. They're certainly foods from ye olde memory lane, back there with duck a l'orange, chicken kiev, black forest gateau, ohhhh and prawn cocktail. All of which my fsmily still eat, being classics in my mother's repertoire. Bless her, she's now got Alzheimers, so ya, I'm définitely making it soon. More, I've got frozen prawns from lidl in the freezer, so that's a good start, me thinks. Thanks so much. I so enjoyed your wife's honesty too!! You're a sweet couple, and I've subscribed.
I like your idea of using a beef cube for extra flavor (and salt) when cooking the beef down. Bovril beef extract is my choice when I can get it.
My beef for potting is cooked with a bit of grated onion and garlic and, of course a touch of mace. Homemade potted beef is a favorite treat when beef prices become more reasonable.
Here in the states homemade potted beef is not very well known.
Thanks for the nice video! It reminds me of yet another task I can use my pressure cooker on.
A drop of Hendersons maybe. I am 6000 miles away and miss this so much.
I worked in a butchers shop, I’m from up norf so potted beef sarnies were a popular item. I also worked down the coal mines for 20 years mostly on the coal face. It was very hot and humid when you were working a tailgate along way from the pit bottom and potted beef kept well.
The meat used was just minced beef. Cooked as you say for along time. The spice mix was a commercial product, I don’t know the ingredients of I’m sorry to say. I know it is still in production but I’m not sure if it can be bought in home use amount.
It produced an easy spreading mix with a fantastic flavour. Butter wasn’t used to seal the surface but it sold that quickly it didn’t need the extra preservation.
DavidCarrol2035- I heard pitmen's wives had their own special cuisine like panacalty, and back shift gravy, but I was wondering if mulligatawny came from the word mulligate canch ?
Just jokin 😉
This was one of my favorite meals when I was stationed in Wales in the mid 1970’s.
Looks good Keef, not heard of this before. Good drills.
You are a legend Keef, potted beef this easy I will certainly be making :-)) Thank you, for this recipe
I thoroughly enjoyed watching you play with your hot beef. Cheers Keef
Ooh Mr K, you are a one.
Love this Potted Beef Keef. Keep up the amazing work, love your food.
I never even thought about making my own. I ‘ve seen it in the grocery store but always steered clear of it . This is interesting I might just have to try it! Say hello to Mrs. Keef Cooks . Btw I loved her ring!
The stuff from the store is an abomination. Avoid it.
I shall be trying this. Thanks for showing us ☺️👌🙏🏻
Could you also render the fat you trimmed from it and use that in place of the butter?
That's a really interesting idea! I would like to know the answer to that, too. There is a huge amount of flavor in rendered beef fat.
I don't think you would get enough rendered fat to make a proper seal, but if you're keeping it in the fridge that's not really critical. So yeah, chuck it on!
Love potted beef! Used to have it on toast all the time. I miss it lol. I once made an abomination of a potted crab years ago, was hands down on the list of top 5 worst things i've ever made. turns out......rancid crab doesn't make a very good potted crab haha
You can still buy those little pots (somebody here called it potted dog). Shame about yer crab!
Ooh looks nice. Might give this a shot before lent starts!
Looks delicous Mr keef
Nice to see a bottle of Hendos in shot.
Another option is to make powdered beef by freezing it with liquid argon then grinding it in an agate mortar before putting it through a mass spectrometer to analyse the atomic content.
Too easy James!
Mrparlanejextra- this has already been tried and was a proven success so much so that it has been decided that the CERNE accelerator should be used to bombard the mix with neutronis to improve the pizza pepperonis and testesteronis 🤪😛😝
Thank you! New subscriber here! I very much enjoy you content.
Welcome!
Potted dog sandwiches reminds me of my snap when I first started work!!!
@ANDREW Ashmore also makes a good sealant😂😂😂
I am going to make some yum!
Great vide! How long would this last for! Could I put it in a little jar and keep it in the fridge for a couple of weeks?
Once the butter seal is broken I reckon you should eat it in 2-3 days. An unopened jar should last a lot longer.
@@Keefcooks thanks for your reply. I made some. It is A-M-A-Z-I-N-G. Just the thing on crackers and hot buttered toast. Don't suppose you ever potted salmon and anchovy? Used to live it as a kid but never seen it in adulthood. That might be my next adventure. 😍
Great for picnics tfs
I put black pepper in it too 😊
Cutest Couple Ever Award goes to you two! ☺️
Thank you!! 😊
Omg yes please 😋😍
You need a 14 cup cuisinart food processor and let the fun begin 🤔👍🏼👍🏼
That wave was cute! Easy recipe, thank you! I bet you could add some veggies, garlic, onion to it for a better taste. I hope that was sea salt? I wonder if the meat could be panfried first to give it a cooked vs boiled taste?
It's brilliant the way it is, no need to mess about with it at all. But if you want to experiment with potted meat and vegetable stew, go right ahead!
I'm surprised salt was not one of the ingredients, I had this as a child in Yorkshire, potted meat sandwiches, had forgotten all about it for the last 40 years!
It should have had salt, but I thought the stock cube would provide enough.
It should have had pepper as well as salt.
Love your videos...very entertaining. Curious...do you have a background in professional culinary arts or just home cooking?
Just a keen home cook.
you should do a potted beef off with townsends
LOL - somebody else linked to his video after I'd done mine.
Can you do it with ground hamburger?
I presume you mean ground or minced beef. I wouldn't recommend using that. 1) You don't know what quality the meat will be but it probably won't be good. 2) It's the wrong texture.
Can you make some scouse?
One of the first recipes I did - time for a remake, I think! ruclips.net/video/Hr1ryWMzJwY/видео.html
Great video again keef!
Does it matter what cut of meat you use?
I mean does the fat content matter?
We're not really looking for fat content in this recipe. Any cut of beef will do, but there's no point spending a lot of money on it.
not really, i've done it with shin, short rib, and brisket. all good.
also, rather the cube the beef before cooking, i cooked it whole (overnight slow cooker), the allowed to cool, then cut across the grain as thin as you can manage, then it breaks down really easy (i did it with mortar & pestle), less-stringy.
1:26 the Keefy slide😊
Spring is coming, pack the hamper or basket.💐☘️
Hey Keef, love your videos... Can you do a video on making Dumplings?
Ben
I did, about 4 years ago but it's embarrassingly bad - time for a remake, I think.
I don't think he cooks that often, otherwise he'd have asbestos fingers! Cool though I now have my idea for potted beef thank Keef!
He cooks every day, but not with his fingers.
@@Keefcooks Only messing Keef, with the amount of time I have burnt my fingers I can touch almost anything that's hot without feeling it for several seconds - You inspired me good sir I am slow cooking a nice chunk of rump steak now for my potted beef!
You bugger .......! I now have to make Potted beef all the time . My Mum ( 79 ) says this is proper potted beef . My sister waits until her son and husband are out , then scoffs it .
Well, same with me - Mrs KeefCooks absolutely loves it, so it's a weekly thing now.
A sandwich staple from my youth.
Sweet couple☺
Nice video! Just a tip: you should clarify your butter before putting it over your spread. It will keep longer.
Good tip but we usually finish it in a day or two!
@@Keefcooks I make bigger batches at once 😅
Townsends got me here.
keef!! you have Hendo's :D none of that stuff that tastes like glue ;)
@keefcooks I hope that’s Yorkshire rhubarb
Wait and see!
Salisbury Paste,
Ah, Kiwi.
Yeh nice one Keef you’ll do for me son x
Just got back to my place in Toronto after another epic journey and came across this video. Below, find a couple of my recipes for PB and one for beef tongue. Use or share as you think fit. By the way, some of your beef was oxidised, but within limits, i.e. be careful if it turns a deeper shade of grey. As is it is safe to eat.
'nuf sed. plamuk aka travellingchef.
Potted Beef #1
Ingredients
450 gr/1 lb shin beef, 1/4 level tsp mixed spice, 5 ml/1 level tsp salt,1/2 tsp ground black pepper, 5 ml/1 tsp vinegar, 10 ml/2 tsp Worcestershire Sauce, 60 ml/4 tbsp water, 120 gr/4 oz butter, softened, a little melted butter
Method
Trim and cut the meat into small cubes. Put into a 3/4lt/1 1/2 pt heatproof bowl with spice, salt, pepper, vinegar, Worcestershire Sauce, and water. Cover tightly with foil. Stand the basin on an upturned saucer in a large pan. Fill the pan with boiling water to come halfway up the sides of basin. Cover and simmer 2 1/2 hours. Check the level of water now and again. Cool a little, drain the meat but reserve the liquid. Put the meat into a blender and blend finely, add the liquid and butter. Blend until smooth. Place the mixture in small pots covering each, before sealing, with melted butter. Can be used for sandwiches and frozen for up to one month.
Potted Beef #2
Ingredients
450 gr/1 lb stewing beef, 150 ml/1/4 pt beef stock, 1 clove, 1 blade mace, salt and black pepper, 60 gr/2 oz butter, melted
Method
Preheat the oven to 175oC/350oF. Cut the meat into 1 1/4 cm cm/1/2” cubes, put into a casserole with the stock, mace and seasonings. Cover and place in the oven. Cook for 2 1/2-3 hours, until tender. Remove the clove and mace. Drain off the stock and reserve. Put the meat into a processor, or blender, and process until smooth. Add half of the melted butter, and enough of the reserved stock to moisten. Process until the butter and stock are incorporated. Press the mixture into small moulds. Cover with the remaining melted butter and chill. Potted beef only keeps for 2-3 days in the refrigerator.
Potted Beef Tongue
Ingredients
675 gr/1 1/2 lb cooked beef tongue, 150 gr/6 oz butter, pinch ground nutmeg, pinch ground cloves, pinch ground mace, cayenne pepper to taste
Method
Cut the tongue into cubes. Place in a food processor, along with the remaining ingredients. Process until smooth then press into sterilised airtight jars. Seal, and place into the freezer. To serve, remove from the freezer and allow 3-4 hours to defrost. Serve with hot buttered toast.
OMG
May one be permitted to say that
It doesn't matter what you're making,
If YOU are making it, I'm watching!
That said,
This was quite interesting! and, as another commenter has pointed out,
the recipe has indeed been around awhile, if Jon Townsend has a version
on Townsends' channel (which features 18th century American cooking).
Living history, and tasty, too 😊
Eat your crust or your hair won't curl. Parent's were liars and kids were really thick those days lol
And I never wanted curly hair anyway so deffo not eating the crusts!
Should’ve added Salt and Pepper, potted beef was always peppery.
Duck is not 11
I am not understanding
No coriander ? fenugreek ? chinese 5 spice ? Thyme ? Bay leaf ? Jalapenos ? Garlic ? Ginger ? 😮
Doh. If I didn't mention those in the video then clearly the answers are no, no, no, no, no, no and no.