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Beef Potted

A slow-cooked beef dish preserved in gravy and clarified butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and allspice match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 6,395 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Beef Potted

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Cure the beef

  1. Salt the beef with coarse sea salt and saltpetre for 2-3 days.

  2. Divide the beef into 1-pound pieces.

  3. Place the pieces in an earthen pan.

  4. Pour in ½ pint of water.

  5. Cover with paste.

  6. Bake in a slow oven at 300°F (150°C) for 4 hours.

  7. Remove from the oven.

  8. Pour the gravy into a basin.

Make the potted meat

  1. Shred the meat finely.

  2. Moisten the shredded meat with gravy.

  3. Pound the meat in a marble mortar with fresh butter until smooth.

  4. Season the mixture with black pepper and your choice of allspice, cloves, or nutmeg.

  5. Pack the mixture into pots.

  6. Press down firmly.

  7. Place a weight on top.

  8. Let it sit overnight.

  9. Cover with clarified butter.

  10. Tie with paper.

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. Pepper + allspicetop 5% of all pairs
    Smell alikestrong
    Cooked together6,395 recipes

    Shared aroma: estragole (anise, licorice).

  2. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Beef + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together10,847 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  4. Beef + allspicetop 19% of all pairs
    Smell alikemoderate
    Cooked together1,940 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Lean beef
Forms the body of the potted meat once cooked and shredded.
Coarse sea salt
Draws out moisture and seasons the beef during the curing stage.
Saltpetre
Helps the beef keep its pink colour during curing.
Fresh butter
Adds richness and smooth texture when pounded into the shredded meat.

The step that matters

Pounding the shredded meat with butter until smooth. Thorough pounding breaks the meat into fine fibres that blend evenly with the butter, giving a spreadable texture rather than a lumpy one.

Swap the allspice

How well each one fits the dish's main ingredients (beef, butter, pepper):

  1. Parsleyfits better
  2. Thymefits better
  3. Tarragonfits better
  4. Allspicethe original

Fit is the average pairing score against beef, butter, pepper. 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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