Have you ever wondered how folks in the 1700’s kept their leftover meat to keep it from spoiling? Or just wanted to give the leftover roast some new appeal. Read on and find out how easy it is to recreate this historic and delicious treat. This dish was inspired by Townsends Potted Beef video.
Any slow cooked red meat (Roasted, Braised…) see Red Wine Braised Elk
Butter (Preferably Grass-fed) or Clarified Butter (Ghee)
3” Diameter Glass bowls
Place the meat in your food processor a little at a time
Meat will have a tendency to ball up and you can fix that by adding some of the juice from the roast or some melted butter. Do this a little bit at a time as you don’t want it to be runny
Once the meat is fairly uniformly pulverized, fork it into the 3” glass bowl and press down to get rid of any air
Stop when there is ~1.5” of space to the top of the Glass bowl
Keep going until all glass bowls are the same
Melt Butter in a glass container and pour over the top until meat is uniformly covered by the butter. Note: You can only add too little butter in my opinion
That’s it the butter will harden over the top and form a delicious seal that will allow your roasts to keep longer.
I like mine cold or room temperature on a good cracker or crusty bread