Potted Meat Spread Recipes

POTTED BEEF

Steps:

• In a heavy medium saucepan, simmer the beef in 1/4 inch of water. Stew until very tender, about 2 to 3 hours, replacing water as necessary. Drain, reserving the liquid.
• Pass the cooked stew meat through a meat grinder twice, until it is the consistency of a thick, stringy paste.
• In a small saucepan, melt the butter. Filter the melted butter through clean muslin (cheese cloth), to remove the milk solids.
• In a medium bowl, mix the cooked meat with 3/4 of the strained, melted butter. Season with salt, pepper, paprika and nutmeg to taste. Stir in desired amount of reserved cooking liquid to moisten.
• Transfer the mixture to sterile containers and top with remaining butter. Seal and chill in the refrigerator until serving.

POTTED HAM

Steps:

• Dice ham into cubes removing rind, gristle and excess fat.
• In food processor, rough grind the ham, if necessary, some at a time, so processor doesn't bog down. Transfer ground meat to a bowl.
• When ham is ground, put it back into the food processor grinding bowl and add the mayonnaise and spices.
• Turn on processor and homogenize until all ingredients are finely chopped and to the consistency of a smooth paste.
• Serve spread on bread for sandwich, on crackers or toast points for hors d'oeuvres.

POTTED PORK

Steps:

• Pulse pork shoulder and fresh pork fat together in 2 batches in a food processor until finely ground (be careful not to pulse to a smooth purée), transferring to a 2- to 2 1/2-quart heavy saucepan.
• Add water, onion, garlic, bay leaves, salt, black pepper, and allspice to pork and bring to a boil, stirring to break up clumps. Reduce heat and simmer, partially covered, stirring occasionally, until meat is tender and liquid is still visible below surface of meat, 1 1/2 to 1 3/4 hours.
• Discard bay leaves from pot, then transfer pork to 5 (8-oz) ramekins with a slotted spoon. Spoon remaining liquid over pork (use caution).
• Place a small round of wax paper on surface of creton in each ramekin and chill until firm, at least 3 hours.
• Let stand at room temperature 1 hour before serving.

SANDWICH SPREAD

Steps:

• Place the bologna in food processor, and pulse until smooth. Transfer to a medium bowl. Stir in mayonnaise and pickle relish.

POTTED CHEESE SPREAD WITH CRACKERS

Steps:

• Combine cheese, Port, butter, mustard and pepper in processor. Blend until mixture is smooth, scraping down sides of bowl occasionally. Add onions; using on/off turns, process until just blended. Transfer spread to small bowl or crock. (Can be prepared 3 days ahead. Cover and refrigerate. Bring spread to room temperature before serving.)
• Place bowl of spread on platter. Surround with crackers and serve.

POTTED MEAT

Steps:

• Place all ingredients except vinegar in a large stockpot with just enough water to cover.
• Simmer for 3 hours.
• When cooked, strain the liquid, remove ALL the bones, and chop the meat finely.
• Add the vinegar to the strained liquid, season to taste.
• Place the chopped meat in wet moulds, pour the liquid over, cover with cling wrap and allow to set.
• Serve with salads, or as a sandwich filling.