Don’t be put off by meat pastes from the 1980s. Beastro’s potted beef recipe brings the best of the classically British preservation technique of potting, dating back to the 16th century, and updates it. Inspired by traditional recipes, the addition of the mace adds a flavour to the dish that sets it apart from the rest.
Prep time: 30 minutes
Cook time: 5 hours
1kg beef shin
1kg ox heart
1 litre white wine
5 cloves garlic, thinly sliced
2 bay leaves
A small bunch of thyme
1 tsp mixed peppercorns
1 tsp allspice
½ tsp mace
30g salted butter, melted
Malden sea salt, freshly ground pepper and cayenne pepper, to season
1. Preheat the oven to 150°c. Dice the beef shin and ox heart into equal-sized cubes and place in a heavy-bottom casserole dish.
2. Combine the wine in a pan with the garlic, bay, thyme, peppercorns, allspice, cloves and mace, and bring to the boil. Allow to simmer for 5 minutes to infuse the wine. Whilst the wine mixture is still hot, pour it over the diced heart and shin. Cover with a double layer of foil and place in the preheated oven to cook for 2½ hours.
3. Remove from the oven and mix together again. Recover with foil and place back in the oven for a further 2½ hours.
4. Remove from the oven and strain the meat from the liquid, reserving the liquid. Separate the meat from the aromatics, discarding the aromatics.
5. Transfer the meat to a food processor with half the butter and 50ml of the reserved cooking liquor. Blitz to form a textured spread. Add seasoning to taste.
6. Transfer to a sterilized Kilner jar, pressing out all of the air. When cooled, top with the remaining melted butter and place in the fridge. This will keep refrigerated for 7 days. Enjoy served with pickled shallots, cornichons and toasted sourdough.
The Manchester Cook Book: Second Helpings is published by Meze Publishing. Retail price £14.95. Available for purchase in all of the businesses featured in the cook book and online at www.mezepublishing.co.uk/shop.