Potted Beef
- 10 lbs beef round
- 3 tsps salt
- 1 tsp pepper
- 1 tsp cloves
- 1 tsp mace
- 1 tsp cinnamon
- 1 tsp allspice
- 1 tsp thyme
- 1 tsp basil
- Bacon, cut as thinly as possible
- 3 Tbsps Tarragon vinegar or 1/2 pint Madeira wine
- Flour
The round is the best piece for potting and you may use both the upper and under part.
Take the beef and remove all the fat. Cut the lean part into square pieces, 2 inches thick.
Mix all the spices together.
Put a layer of the pieces of beef into an earthen (made of clay) pot. Sprinkle some of the spice mixture over the layer of beef. Add a piece of bacon. Sprinkle a little of the spice mixture over the bacon. Make another layer of the beef with spices and bacon and so on until the pot is full. Pour over the layers tarragon vinegar or, if you prefer, Madeira wine.
Cover the pot with a paste made of flour and water so that no steam can escape.
Put the pot in the oven, moderately heated at 350 degrees F. Let it stand there for 8 hours.
This is an excellent relish for breakfast and may be eaten either warm or cold. When eaten warm, serve proudly with slices of lemon.
Store.
Take the beef and remove all the fat. Cut the lean part into square pieces, 2 inches thick.
Mix all the spices together.
Put a layer of the pieces of beef into an earthen (made of clay) pot. Sprinkle some of the spice mixture over the layer of beef. Add a piece of bacon. Sprinkle a little of the spice mixture over the bacon. Make another layer of the beef with spices and bacon and so on until the pot is full. Pour over the layers tarragon vinegar or, if you prefer, Madeira wine.
Cover the pot with a paste made of flour and water so that no steam can escape.
Put the pot in the oven, moderately heated at 350 degrees F. Let it stand there for 8 hours.
This is an excellent relish for breakfast and may be eaten either warm or cold. When eaten warm, serve proudly with slices of lemon.
Store.
Submitted by Jul 12, 2009
20 min
480 min
500 min