Potted beef sealed under butter can be kept in the refrigerator for up to 2 weeks, provided it is properly prepared and stored. The layer of clarified butter acts as a seal to keep out air and bacteria, which helps preserve the meat. It can be frozen in batches to use store three to six months. Best, Rik
I used to make potted beef to sell in my shop, we won a prize for it. We always used shin beef and ox cheek with seven beef neck bones with plenty of of meat left on and a couple of marrow bone middles, then any beef/pork stock we had and water, we used a commercial caramelised salt and pepper seasoning, that was all, it was minced while still boiling hot and then reheated to boiling point before we potted it in 4oz clear plastic pots and painted lurpac butter on top and then a clip lid, we made lots!
Hit like before this even started. As a kid from the 70s UK living in the US I love the vids like this that give me some real nostalgia for the tastes I grew up with.
',Me mam' used to make this we called it potted meat.shes long since died to get the recipe . She had no pressure cooker or a blender, so how did she make it . I just remember as a child long slow cooking
Hi Julie, I’m continually being told off by my granddaughters for not only using butter but slathering it on as if there’s no tomorrow! I just say I was born in 1936 ,brought up on butter and beef dripping on toast, & I’m still here, so let’s not worry eh?! ❤
Good call Rik, potted meat was a method of preservation way back in the 1700's. So many easy recipes have been lost by way of convenience. This one is a must do!
I just made a pot roast in my Crock-Pot this week and I have a old lady party to go to at my church and I was going to put the beef in some puff pastries but I think I'm going to make potted beef spread and take that with me. You know this is so much a better and healthier snack than anything you can buy at the convene store. I wish that people would go back to cooking for themselves. They would live so much longer! Thanks Rik. This is great.
Hi Rick, I gave this a go two weeks ago, I split it into small glass yoghurt type pots and let the family members try it, I’m now struggling to keep up with demand, it is absolutely fantastic! Your a star! I’m doing toast toppers tonight, another fantastic recipe that I would recommend to everyone!
My parents were Yorkshire born and bred, but lived in the midlands for many years. We used to holiday in Yorkshire every year and loved the Yorkshire food, especially potted beef. We can't get the authentic version here, so will be having a go at making this as I really love it. Thank you for all your videos. Have only been watching for a few weeks but loving them all.
Now your talking chef, takes me right back to my growing up in the 60s our local butcher made the best potted beef around, supposedly a poor man's pate, I loved it, great recipe and I can taste it now, thanks Rik.
Cheers, Harold. Recipes like this are disappearing so quickly - this is such a quick no cook recipe for a great product. No boiling bones and meat for hours. Thank you. Best, Rik
Hi Rik found the history of the Shippams brand in your video description very interesting, I didn’t realise the company was first established in 1886. Wow - what a heritage! Thanks for sharing this video, I remember growing up you could buy ramekins of potted meats from the local butcher, not only was it enjoyed on toast, but here in the West of Scotland was also sliced up & served as part of a main meal when the new crop of Ayrshire baby potatoes were harvested, plated up with great slabs of creamy butter & sprinkled with copious amounts of chopped green tails - happy memories of simpler times!☺️ Your creation certainly leaves those wee jars 🫙 of supermarket paste in the shade, thanks as always for sharing & allowing me to indulge myself in old & fond memories! xx 👨🍳👍🫶🩷
Most excellent to see the storage details. Two weeks in the fridge is longer than I would have thought. Rumbledethumps? Potted beef spread? Darn right I subscribed.
That looks yummy Rik, especially on toasted sour dough bread, OMG, so crunchy and devine. I am accumulating a cook book here on your chanel. Take care. Love Debra xxx
Hi Rik, thanks for sharing your knowledge on cooking, you make the recipes so easy to follow and straight forward, I have learnt a few things from watching your channel, I am sure all your subscribers really appreciate you. You really do deserve a spot on TV as a Chef, your way of no nonsense cooking would go down a storm.
Thank you so much for this!! You have resurected my Mum's recipe and I can't wait to try it. I remember my Grandma describing it from her British Raj days and my Mum successfully managed to replicate it. It's the 1 recipe I wished I'd paid more attention to while she was alive. It's absolutely delicious ❤
Potted Dog got me through my apprenticeship 1974 to 78 used to have it in my sandwiches for lunch 2 or 3 times a week got it from a little corner shop bakery on fresh plain tea cakes loads of butter😋
Nice , I grew up in the seventy's we used to have this regularly, my mother used to buy it from somewhere, probably the market or a corner shop back then. I remember the clarified butter on the top yum yum.
Lovely. Only ever had the spreads from out of jars from the supermarket. This is the first time I've seen a recipe for this. Didn't realise it was so easy to make. Nice one 👌😋
I love this recipe already! You used my family’s favourite spread-Vegemite!!! We eat it everyday, so I am going to try this recipe… I love the French rillettes, and German liver wurst, so I think I will love this recipe too. Cheers from the home of Vegemite, Melbourne Australia 🇦🇺!
Since coming to Canada, I've got into "canning" - by which we mean bottling. This spread would be perfect for pressure canning (and the higher temperature of pressure canning is required for meats to prevent botulism), and could keep on the shelf for months. After all, that is exactly what Shippam's did. BTW, you've reminded me of another taste of childhood: Heinz Sandwich Spread!
never tried potted beef before (potted shrimp, yes). will give it a go as i have with many of your other recipes, esp. the indian ones. keep up the good work.
Wow😊 My favourite. It cost nearly £2 for a tiny pot at asda. I'm making this regular. Always had it on bread and butter, never thought of trying on toast. But that looks awesome.
Yum Yum Rik to this for many reasons! It reminds me of Deviled Ham made by Underwood here in the USA. Nothing better in the world even to this day for me. It saved me last year when I had major dental surgery too!
When my mother was a young girl, in the 1920’s, she had to have her appendix taken out. While in the hospital she dreamed that the devil on the Underwood can was poking her side with his pitchfork.
Kiaora Rik, hope you're well. Evie wants to know if some chopped fresh thyme would go nicely with the beef as it's cooking. She has a little herb garden with plenty of thyme ready to pick atm. We've had sooo many of your lovely recipes over the past 6 weeks, most of which she's prepared herself with very minimal input from me or her granddad. Thanks heaps for helping her to foster a love for cooking and sharing good kai with family and friends. Ta ta for now mate....your Kiwi friends, Ninny and Evie.
Hello, Hello wowzer, you are still here - thank you. Yes chuck it in! Keep at it Evie, always keep calm and go as fast as you like to - you will be a great Chef. Thank you. Best, Rik
My maiden aunt used to make a version of this every Christmas eve for family party, it was delicious that was in the fifty much appreciated to know how it was made
I used to love a tub of Shiphams beef and onion spread. It was a nice treat to have it on crusty bread with plenty butter and sliced tomato. Shiphams is owned by Princes now and not the same at all. I’m so glad you’ve showed this recipe Rik. I always meant to make potted beef but never got around to it. You’ve reignited my desire to make it. Thanks. When you were taking a bite of that luscious toast, my mouth was actually watering lol.
OMG. I am going to make this for my dad very soon. I cook for him - he is 96 and loves stuff on toast! Woo! I like your channel a lot because it's interesting to me in general for the UK influence, but also the far eastern recipes. Dad doesn't go for that (Thai, Korean, Chinese etc), but he is English and will take to this, I am sure :) And I love it too! My dad loves liver and onions (will use your recipe for that VERY soon) and for me? I am from a USA family with strong roots in the UK. It is important to me, so thank you for the ideas!ii I tracked down shredded beef suet after seeing your videos lol Hard to do!!!
Oh my word. 😘😘. Just listen to the crunch of that amazing bread 😘😘 The price of these meat spreads have gone way up in price these past few years..I can imagine how delicious yours was just now... I'm a big marmite lover 😘 So i would be adding some over the butter as well as in the beef 😘. Mr G ,, has to tolerate me eating marmite every morning for breakfast , 53 years this july...😲😲😲😲 Toast is never the same without marmite.😘
The amount of butter you use you could be Polish! My Polish mother used so much butter on and in everything. There is nothing better than butter. Love this recipe and your channel.
Potted meat from the local butchers was a great meal in the 60's/70's , the days of tripe, cow heel, pigs trotters , boiled ham . .........nearly all gone now.!
Oh, great, Rik! I love this sort of spread and am definitely going to have a go. How long will it keep in the fridge? I live alone so it's just me drooling! Thank you for this
Potted beef sealed under butter can be kept in the refrigerator for up to 2 weeks, provided it is properly prepared and stored. The layer of clarified butter acts as a seal to keep out air and bacteria, which helps preserve the meat. Best, Rik
I had this a thousand times when I was a kid, but it always came out of a can. This is deluxe, I'll be making this someday. The pressure cooker technique is the plan. Another good one Rik :)
Oh my goodness Rik I’m going to have to make this it looks amazing , I make chicken liver pate but never knew you could make your own beef paste 👌one of my sons lived on the sardine and tomato flavour paste when he was little he loved it , thank you so much for this great recipe and the history info behind it ,I would love to see more paste or pate recipes if you have them ? Amanda xx
The sardine and tomato will be going up! This beef paste is excellent, not just saying that! It tastes of beef - I've been living on the stuff for ages. Thank you. Best, Rik
Mate this tastes like real beef - its a fantastic recipe. Its my go to. It helps getting cheap cuts and making something I can use and eat out of them. Its one to remember. Thank you. Best, Rik
I was looking for a topping offered at a taco stand, which I assumed to be a mixture of blended beef and onion. I only thought about beef spread and here I am, enjoying your preparation. Cheers chef!
Thank you for another Instant Pot recipe using the more challenging cuts of beef. Elegant and budget friendly. And I never imaged a use for Vegemite and Marmite products which can be used as much needed flavour boosters.
I made some of this a few years ago and how versatile it is for flavours, You can do the nutmeg or garlic even chilli whatever takes your fancy basically. I think if I recall it has a decent storage time too in the butter seal remains intact. Another classic well worth making.
Hi Rick thats looks amazing, I live in chesterfield and just to know and get to taste test the Sunderland family beef spread and can’t wait to try this recipe. Keep up the good work.
This should be titled, for the American viewers, "Intro to Great British Food: Potted Beef". I'm very interested in this recipe because its something I've never tried and its blowing my mind. I wonder if vegetarians have hints on what substitutes for beef and is savory? Would it be some kind of mushroom? Yes please give us some variations on spreadables, including the fish pastes.
Potted beef sealed under butter can be kept in the refrigerator for up to 2 weeks, provided it is properly prepared and stored. The layer of clarified butter acts as a seal to keep out air and bacteria, which helps preserve the meat. It can be frozen in batches to use store three to six months. Best, Rik
Good to learn storage & shelf life details, & also that it can be frozen - will definitely have a crack at making this now Rik! Much obliged 😊👌
@@davidmurphy816 Thank you. Best, Rik
Thanks Rik, looks really good.
Lovely. Potted Shrimp?
Two weeks in a fridge! And the rest...
When the butter ran over the edge of the toast while spreading the beef spread... I could have licked the laptop screen lol
Ha ha ha, love it! Thank you. Best, Rik
Me to
I used to make potted beef to sell in my shop, we won a prize for it. We always used shin beef and ox cheek with seven beef neck bones with plenty of of meat left on and a couple of marrow bone middles, then any beef/pork stock we had and water, we used a commercial caramelised salt and pepper seasoning, that was all, it was minced while still boiling hot and then reheated to boiling point before we potted it in 4oz clear plastic pots and painted lurpac butter on top and then a clip lid, we made lots!
Good old fashioned way at its best. Thanks for sharing! Thank you. Best, Rik
Wwwwwwwwwwwwwwwwwww1×w×
Oh that's wonderful
Oh I remember Shippham's meat & fish pastes. Sandwich staples in my 50's youth.
There was a few to go at back in the day! Thank you. Best, Rik
You butter bread like I butter crumpets. Excellent.
The only way. Thank you. Best, Rik
@@BackyardChefwe need them t shirts
Hit like before this even started. As a kid from the 70s UK living in the US I love the vids like this that give me some real nostalgia for the tastes I grew up with.
Thank you. Best, Rik
Food seemed far better back then, before supermarkets got to messing about with it :(.
@@PaoloBanke Just for convenience and more sales. Profit margins drive all big business, quality lacks a little. Thank you. Best, Rik
',Me mam' used to make this we called it potted meat.shes long since died to get the recipe . She had no pressure cooker or a blender, so how did she make it . I just remember as a child long slow cooking
@@paulinewayland713 Long slow cooking and mashing up. Thank you. Best, Rik
So nice to see someone who’s not afraid of butter 😊, looks gorgeous. 😊
Thank you. Best, Rik
Hi Julie, I’m continually being told off by my granddaughters for not only using butter but slathering it on as if there’s no tomorrow! I just say I was born in 1936 ,brought up on butter and beef dripping on toast, & I’m still here, so let’s not worry eh?! ❤
@@Ann-nv5sm oh absolutely, bring it on! 😂
@@Ann-nv5sm oh yes, beef dripping on toast. Or lots of butter, and of course beef spread. These spreads and pastes were / are UK versions of paté.
👍Working class pate!
Thank you. Best, Rik
Far tastier
Good call Rik, potted meat was a method of preservation way back in the 1700's. So many easy recipes have been lost by way of convenience. This one is a must do!
Thank you, John. This is tasty too, tastes like good beef. Best, Rik
I just made a pot roast in my Crock-Pot this week and I have a old lady party to go to at my church and I was going to put the beef in some puff pastries but I think I'm going to make potted beef spread and take that with me.
You know this is so much a better and healthier snack than anything you can buy at the convene store.
I wish that people would go back to cooking for themselves. They would live so much longer!
Thanks Rik. This is great.
Have a great party! Thank You. Best, Rik
Hi Rick, I gave this a go two weeks ago, I split it into small glass yoghurt type pots and let the family members try it, I’m now struggling to keep up with demand, it is absolutely fantastic! Your a star! I’m doing toast toppers tonight, another fantastic recipe that I would recommend to everyone!
Cheers, Mick. Thanks for sharing, that's what this channel is about. Well done mate. Thank you. Best, Rik
This came up in my feed 🤤😋🤤😋 while catching up.
Hope you enjoy. Thank you. Best, Rik
Rik, you cheer me up .The homage you pay to your recipes is wonderful. I love your expressions. And the butter input is fantastic! Thank you,Del
Thanks so much. Best, Rik
I also enjoy toast with my butter ❤ I know I would love the beef spread. Yum!!!
Thank you. Best, Rik
Why a luxurious lunchtime or supper treat! So simple to make as well and you know exactly what’s in it . Thanks Ric
Thank you. Tastes of beef too! Best, Rik
Now you're whistling Dixie! I love it. Nice on toast with a wee bit of brown sauce. It was a regular buy from my butchers. Not anymore. Thank you, Rik
Lovely! Can't beat a drop of brown on here. Nice one, Liz. Best, Rik
My parents were Yorkshire born and bred, but lived in the midlands for many years. We used to holiday in Yorkshire every year and loved the Yorkshire food, especially potted beef. We can't get the authentic version here, so will be having a go at making this as I really love it. Thank you for all your videos. Have only been watching for a few weeks but loving them all.
Thanks, Kathryn. Best, Rik
“Copious amounts of beef spread!” 👍
What an excellent meal with a salad
Agreed! Thank you. Best, Rik
Now your talking chef, takes me right back to my growing up in the 60s our local butcher made the best potted beef around, supposedly a poor man's pate, I loved it, great recipe and I can taste it now, thanks Rik.
Cheers, Harold. Recipes like this are disappearing so quickly - this is such a quick no cook recipe for a great product. No boiling bones and meat for hours. Thank you. Best, Rik
Hi Rik found the history of the Shippams brand in your video description very interesting, I didn’t realise the company was first established in 1886. Wow - what a heritage! Thanks for sharing this video, I remember growing up you could buy ramekins of potted meats from the local butcher, not only was it enjoyed on toast, but here in the West of Scotland was also sliced up & served as part of a main meal when the new crop of Ayrshire baby potatoes were harvested, plated up with great slabs of creamy butter & sprinkled with copious amounts of chopped green tails - happy memories of simpler times!☺️
Your creation certainly leaves those wee jars 🫙 of supermarket paste in the shade, thanks as always for sharing & allowing me to indulge myself in old & fond memories! xx 👨🍳👍🫶🩷
Wow, David thank you for sharing. Liked reading this. Thank you. Best, Rik
@@BackyardChef 👍
I've been wanting to make this and couldn't find a recipe i liked. This looks easy and tasty.
This tastes of beef too! Thank you. Best, Rik
Most excellent to see the storage details. Two weeks in the fridge is longer than I would have thought.
Rumbledethumps? Potted beef spread? Darn right I subscribed.
Thank you. Best, Rik
That looks yummy Rik, especially on toasted sour dough bread, OMG, so crunchy and devine. I am accumulating a cook book here on your chanel. Take care. Love Debra xxx
You are very welcome. Thank you. Best, Rik
Hi Rik, thanks for sharing your knowledge on cooking, you make the recipes so easy to follow and straight forward, I have learnt a few things from watching your channel, I am sure all your subscribers really appreciate you. You really do deserve a spot on TV as a Chef, your way of no nonsense cooking would go down a storm.
Should be shown in schools too, don’t think they do cookery like we did in the olden days 😀
Wow! Thank you. Best, Rik
I'm not sure there is many schools covering cooking anymore. Thank you. Best, Rik
Can't beat a potted dog sandwich as we call it in yorkshire. I buy binghams and sutherlands but this looks the business 👌 👏 cheers rickster 😊😊😊😊
Yes haha my mate from Wakefield calls it potted dog 😂
Aye, potted dog on crackers wi some pickle - marvelous! Thank you. Best, Rik
Wow, I'd never even thought of making my own potted beef. I might give this a go now, I just have to 🙂.
Thanks for showing us how it's made.👍❤
So tasty this - its tastes of beef! Thank you. Best, Rik
'Fantastic'! That just about sums it up for me! You are an inspiration to us all 😀
Wow, thank you! I really appreciate that. Best, Rik
I love pate and especially Gentlemans's Anchovy Paste from F & M
Thank you. Best, Rik
So nice to see you using our iconic Australian Vegemite in this recipe, Rik!
Thank you. Best, Rik
Fabulous Heritage recipe Rik ❤ old school
Thank you. Best, Rik
Thank you so much for this!! You have resurected my Mum's recipe and I can't wait to try it. I remember my Grandma describing it from her British Raj days and my Mum successfully managed to replicate it. It's the 1 recipe I wished I'd paid more attention to while she was alive. It's absolutely delicious ❤
You are so welcome! Thank you. Best, Rik
Great pot chef. It enhances my
apetite. Good show my friend
Thank you. Best, Rik
Potted Dog got me through my apprenticeship 1974 to 78 used to have it in my sandwiches for lunch 2 or 3 times a week got it from a little corner shop bakery on fresh plain tea cakes loads of butter😋
Thank you. Best, Rik
Hi Rik, I remember making this years ago and then I lost the recipe. This brings it right back to me and omg it is DEEEELICIOUS! Thanks, Rik!
Hope you enjoy. Thank you. Best, Rik
Nice , I grew up in the seventy's we used to have this regularly, my mother used to buy it from somewhere, probably the market or a corner shop back then. I remember the clarified butter on the top yum yum.
Great memories. Thanks for sharing. Thank you. Best, Rik
Wow!
Awesome eats!!
T.Y!❤
Ohio
Thank you too! Best, Rik
Lovely. Only ever had the spreads from out of jars from the supermarket. This is the first time I've seen a recipe for this. Didn't realise it was so easy to make. Nice one 👌😋
Hope you enjoy. Its tatstes of beef too! Thank you. Best, Rik
Excellent history lesson, fantastic explanation of origin.
Thank you. Best, Rik
It just gets better and better…Thank you Rik…
Thank you. Best, Rik
Omg, that must be so delicious ❤😋
Another to try. Never seen this. Thx for the recipe❤️👋🇫🇮
Thank you. Best, Rik
What a brilliant idea Rik! Ive made chicken liver pate many years ago but never beef paste which I love. 🎉
Thank you. Best, Rik
Lovely, this reminds me of my childhood. My nan used to take me to market and buy potted beef.
It was delicious 😋
Thank you. Best, Rik
Vegemite.....Australian. Fantastic. Great recipe and as usual very practical and easy.
Thank You. Best, Rik
Looks lovely great job rik im going to get one of those pressure cookers later🙂
Mate, they are so simple to use, Fantastic bit of kitchen kit (as you know I'm not sposered just use it) Thank you. Best, Rik
Yes I think I will get a lot of use from one 🙂
I love this recipe already! You used my family’s favourite spread-Vegemite!!! We eat it everyday, so I am going to try this recipe… I love the French rillettes, and German liver wurst, so I think I will love this recipe too. Cheers from the home of Vegemite, Melbourne Australia 🇦🇺!
Thank you. Love to Melbourne. Best, Rik
Since coming to Canada, I've got into "canning" - by which we mean bottling. This spread would be perfect for pressure canning (and the higher temperature of pressure canning is required for meats to prevent botulism), and could keep on the shelf for months. After all, that is exactly what Shippam's did.
BTW, you've reminded me of another taste of childhood: Heinz Sandwich Spread!
Thank you. Best, Rik
It’s different to find the Heinz sandwich spread these days, any recipe?
@@colleenpritchett6914 I did salad cream, ok will list it. Thank you. Bet, Rik
@@colleenpritchett6914 I think it was a mix of their salad cream and some kind of relish, a few experiments might be useful.
@@drmoss_ca I’ve tried with zero success to get that tang
First time I heard of potted beef was in a history video describing food preservation in the old days. I dare say your recipe looks much tastier
I would imagine the old recipes were very basic indeed. Thank you. Best, Rik
never tried potted beef before (potted shrimp, yes). will give it a go as i have with many of your other recipes, esp. the indian ones. keep up the good work.
Thank you. Best, Rik
Top notch ! ❤
Very inspiring good sir.
Thank you. Best, Rik
I have never seen this before, it looks so good 😋
Thank you. Best, Rik
The dairy farmers must love you I haven’t used that much butter in years, my mouth is watering watching you.❤
Thank you. Best, Rik
Wow😊
My favourite. It cost nearly £2 for a tiny pot at asda.
I'm making this regular. Always had it on bread and butter, never thought of trying on toast. But that looks awesome.
Thank you. Tastes like good beef too! Best, Rik
Wow, homemade potted beef, magic x
Thank you. Tastes like beef too! Best, Rik
Yum Yum Rik to this for many reasons! It reminds me of Deviled Ham made by Underwood here in the USA. Nothing better in the world even to this day for me. It saved me last year when I had major dental surgery too!
Thank you. Best, Rik
When my mother was a young girl, in the 1920’s, she had to have her appendix taken out. While in the hospital she dreamed that the devil on the Underwood can was poking her side with his pitchfork.
Kiaora Rik, hope you're well. Evie wants to know if some chopped fresh thyme would go nicely with the beef as it's cooking. She has a little herb garden with plenty of thyme ready to pick atm. We've had sooo many of your lovely recipes over the past 6 weeks, most of which she's prepared herself with very minimal input from me or her granddad. Thanks heaps for helping her to foster a love for cooking and sharing good kai with family and friends. Ta ta for now mate....your Kiwi friends, Ninny and Evie.
Hello, Hello wowzer, you are still here - thank you. Yes chuck it in! Keep at it Evie, always keep calm and go as fast as you like to - you will be a great Chef. Thank you. Best, Rik
Another mouth watering recipe. Thanks Rik!
Thank you. Best, Rik
My maiden aunt used to make a version of this every Christmas eve for family party, it was delicious that was in the fifty much appreciated to know how it was made
That is awesome! Thank you. Best, Rik
I used to love a tub of Shiphams beef and onion spread. It was a nice treat to have it on crusty bread with plenty butter and sliced tomato. Shiphams is owned by Princes now and not the same at all. I’m so glad you’ve showed this recipe Rik. I always meant to make potted beef but never got around to it. You’ve reignited my desire to make it. Thanks. When you were taking a bite of that luscious toast, my mouth was actually watering lol.
It was a little crunchy for me to be honest. With the few gnashers I have. I like a little less crunch these days. Thank you. Best, Rik
OMG. I am going to make this for my dad very soon. I cook for him - he is 96 and loves stuff on toast! Woo! I like your channel a lot because it's interesting to me in general for the UK influence, but also the far eastern recipes. Dad doesn't go for that (Thai, Korean, Chinese etc), but he is English and will take to this, I am sure :) And I love it too! My dad loves liver and onions (will use your recipe for that VERY soon) and for me? I am from a USA family with strong roots in the UK. It is important to me, so thank you for the ideas!ii I tracked down shredded beef suet after seeing your videos lol Hard to do!!!
Thanks for sharing, hope Dad enjoys. Thank you. Best, Rik
Oh my word. 😘😘. Just listen to the crunch of that amazing bread 😘😘
The price of these meat spreads have gone way up in price these past few years..I can imagine how delicious yours was just now... I'm a big marmite lover 😘 So i would be adding some over the butter as well as in the beef 😘. Mr G ,, has to tolerate me eating marmite every morning for breakfast , 53 years this july...😲😲😲😲 Toast is never the same without marmite.😘
Ha ha ha, my word! Henrietta - I love marmite on toast with scrambled eggs! Just the best, if no marmite I will do vegemite. Thank you. Best, Rik
Nice work once again, Chef. Good to see our Aussie Vegemite getting a plug!
Love the stuff, Peter. Thank you. Best, Rik
“Oh look at that”……….
Just love your recipes x
Glad you like them! Thank you. Best, Rik
Ive only ever read about this in Enid Blyton's books... cant wait to give it a try❣️Thanks, Rik.
Nice recipe this, Melany. Great beef flavour in the spread. Thank you. Best, Rik
The amount of butter you use you could be Polish! My Polish mother used so much butter on and in everything.
There is nothing better than butter.
Love this recipe and your channel.
Good to know! Thank you. Best, Rik
Most righteous! I'm going to make this, and then on a separate occasion, I'm going to do it with chicken curry spread. 🎉
Hope you enjoy. Thank you. Best, Rik
Glad to be on track on things I will eat looks good 😊
Thank you. Best, Rik
Thank you for the work you put into the description, so interesting and helpful.
Glad you enjoyed it! Thank you. Best, Rik
Best-lookong potted beef spread I've ever seen. From USA
Thank you, Mary. Tastes like real beef too! Best, Rik
Entrancing. Thank you, Chef Rik.
Thank you. Best, Rik
Great one Rik, I do similar with chicken livers
Thank you. Glad you are still here! Best, Rik
Oh thank you for this, I love potted beef ❤
Thank you. Best, Rik
Potted meat from the local butchers was a great meal in the 60's/70's , the days of tripe, cow heel, pigs trotters , boiled ham .
.........nearly all gone now.!
Thank you. Best, Rik
Oh my stars, that looks amazing!
Thank you. Best, Rik
Potted Beef, one of my all time favourites in the 60's, I remember Shiphams, along with Salmon paste, both in the little jars 😊....
Shippham's had many back in the day. Thank you. Best, Rik
@@BackyardChef they did, now there's a challenge, salmon paste recipe...
Vegemite rules! Thanks from Australia.
Thank you. Best, Rik
As an Aussie I loved that you used Vegemite ❤
If you notice I had to dig into the bottom of the jar I used it all the time and marmite. Thank you. Love to Oz. Best, Rik
Oh yeahhh, I’d long forgotten about that stuff ! 😋👍
Thank you. Best, Rik
Nice! Sardine and tomato paste next please:)
Lovely! Thank you. Best, Rik
That looks so delicious.I remember Shipphams..(Bloater Paste,whatever that was )Crab Paste etc. Thank you I will definitely make this.
Thank you. Shippham's had a variety. I think Mum must have fed us all over the years. Best, Rik
That looks incredible! Great for childrens sandwiches I reckon
Thank you. Best, Rik
Oh, great, Rik! I love this sort of spread and am definitely going to have a go. How long will it keep in the fridge? I live alone so it's just me drooling! Thank you for this
Potted beef sealed under butter can be kept in the refrigerator for up to 2 weeks, provided it is properly prepared and stored. The layer of clarified butter acts as a seal to keep out air and bacteria, which helps preserve the meat. Best, Rik
I had this a thousand times when I was a kid, but it always came out of a can. This is deluxe, I'll be making this someday. The pressure cooker technique is the plan. Another good one Rik :)
The pressure cooker certainly helps with these recipes. Thank you. Best, Rik
I do want to make this. Sounds delicious ❤❤
Thank you. Best, Rik
Oh my goodness Rik I’m going to have to make this it looks amazing , I make chicken liver pate but never knew you could make your own beef paste 👌one of my sons lived on the sardine and tomato flavour paste when he was little he loved it , thank you so much for this great recipe and the history info behind it ,I would love to see more paste or pate recipes if you have them ? Amanda xx
The sardine and tomato will be going up! This beef paste is excellent, not just saying that! It tastes of beef - I've been living on the stuff for ages. Thank you. Best, Rik
looks great RIK A FIREND OF MINE USED TO LIVE ON SHIPMANS PASTE, ANOTHER TO ADD TO i MUST MAKE LIST
Mate this tastes like real beef - its a fantastic recipe. Its my go to. It helps getting cheap cuts and making something I can use and eat out of them. Its one to remember. Thank you. Best, Rik
@@BackyardChef nice one
Awesome thank you
Thank you. Best, Rik
Love this. used to always get 2 potted beef cobs for 60p each from the butchers when I used to go out for school dinners
Thank you. Best, Rik
That looks so delicious.
Thank you. Best, Rik
I was looking for a topping offered at a taco stand, which I assumed to be a mixture of blended beef and onion. I only thought about beef spread and here I am, enjoying your preparation. Cheers chef!
Hope you enjoy. Thank you. Best, Rik
@BackyardChef just did, AND your recipe was a massive success. Cheers!
Thank you for another Instant Pot recipe using the more challenging cuts of beef. Elegant and budget friendly. And I never imaged a use for Vegemite and Marmite products which can be used as much needed flavour boosters.
Thank you. Best, Rik
Salivating watching this 😋😋
Thank you. Best, Rik
I made some of this a few years ago and how versatile it is for flavours, You can do the nutmeg or garlic even chilli whatever takes your fancy basically. I think if I recall it has a decent storage time too in the butter seal remains intact. Another classic well worth making.
Agreed! Change up the flavours and enjoy. Storage I have pinned at the top of the comments now for everyone! Thank you. Best, Rik
@@BackyardChef Spotted must have scrolled past it and storage time too :). Magic .
Could I use mince as I'm going to blitz it?
Let me know how you get on! Thank you. Best, Rik
Hi Rick thats looks amazing, I live in chesterfield and just to know and get to taste test the Sunderland family beef spread and can’t wait to try this recipe. Keep up the good work.
Thank you. Best, Rik
Vegemite you legend……….. I very rarely use butter but when I do it is thick as, looked awesome.
Thank you. Best, Rik
Definitely making that! ❤
Thank you. Best, Rik
This should be titled, for the American viewers, "Intro to Great British Food: Potted Beef".
I'm very interested in this recipe because its something I've never tried and its blowing my mind.
I wonder if vegetarians have hints on what substitutes for beef and is savory? Would it be some kind of mushroom?
Yes please give us some variations on spreadables, including the fish pastes.
Thank you. Best, Rik
I LOVE Binghams Potted Beef from Yorkshire it's delicious. If it's anything like that then I am making it!!
Thank you. Best, Rik
Oh man does that look fantastic! Taste Vision!!!! Where are you! Thank you
Thank you. I've been eating it for breakfast and a fried egg. Amazing. Best, Rik
Good grief Rik your a life saver not had this for a long time , Northern Englands answer to Pate but better cheer's mate 😎😎👍👍🇹🇭🇹🇭
Thank you. Best, Rik