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Potted Beef

A preserved beef product made by boiling beef and salt pork, grinding, seasoning, and canning.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Nutmeg and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 11,917 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Potted Beef

Ingredients

Directions

Cook the meat

  1. Plunge the beef into salted, boiling water and cook until very tender.

  2. Cover the pork with cold water, bring to a boil, and cook for 2.5 hours.

  3. Remove all bones from the beef and skin the pork.

Make the paste and seasoning

  1. Grind the beef and pork to a smooth paste.

  2. Thoroughly incorporate the salt and mixed spices.

Can and process

  1. Place the mixture in cans, cap them, and process.

  2. Process ½-pound cans for 40 minutes at 250°F (120°C), 1-pound cans for 50 minutes at 250°F (120°C).

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Nutmeg + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together11,917 recipes

    Shared aroma: estragole (anise, licorice).

  2. Summer savory + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together125 recipes

    Shared aroma: estragole (anise, licorice).

  3. Nutmeg + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together687 recipes

    Shared aroma: estragole (anise, licorice).

  4. Nutmeg + summer savorytop 1% of all pairs
    Smell alikestrong
    Cooked together51 recipes

    Shared aroma: estragole (anise, licorice).

  5. Beef + porktop 1% of all pairs
    Smell alikestrong
    Cooked together5,690 recipes

    Shared aroma: 12-methyltridecanal (tallowy, beefy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Beef
Provides the main body and meaty texture of the potted mixture once cooked and ground.
Salt pork
Adds fat and moisture, keeping the ground paste rich and smooth.
Salt
Seasons the meat and helps preserve it during the long processing.
Mixed spice
Gives the paste its warm, aromatic flavour throughout.
Ground white pepper
Adds sharp, mild heat that rounds out the spiced flavour.

The step that matters

Process the cans for the full time at 250°F (120°C). Processing at this low temperature for the stated time heats the sealed contents enough to destroy harmful microorganisms. Shortening the time or running it too cool risks an unsafe, spoiled product, so cans of each size must be given their full duration.

Swap the white pepper

How well each one fits the dish's main ingredients (beef, pork, pepper, nutmeg, cinnamon, summer savory, marjoram):

  1. Thymefits better
  2. Allspicefits better
  3. Sagefits better
  4. White pepperthe original

Fit is the average pairing score against beef, pork, pepper, nutmeg, cinnamon, summer savory, marjoram. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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