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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Set the oven to 275°F | 2. Trim the meat, removing all sinews, and cut into chunks. | 3. Place in an ovenproof dish with a tight-fitting lid. | 4. Sprinkle over the pepper and nutmeg, then drizzle over the anchovy essence. | 5. Lastly, lay the butter over the top. | 6. Cover tightly and cook for at least 5 hours, until the meat is extremely tender (you can put it into the oven a hour or two before you go to bed, then retrieve it when you rise in the morning). | 7. Once it has been in the oven for a couple of hours (or just before you hit the sack), give it a stir, then cover again and leave it be in the oven. | 8. Once it is cooked, cool slightly, then place in a food processor and blitz until smooth, pale and light. | 9. Taste and add salt only if necessary (the anchovy paste will probably have provided quite enough). | 10. Pack into pots, cover with plastic wrap, and stash in the fridge to solidify. | 11. The potted beef will keep like this for a day or two in the fridge, but if you wish to keep it longer, for up to a week, seal the pots with clarified butter. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef steak	1			1400.8032	0.0	74.8002	122.4003
anchovy essence	1	tablespoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
nutmeg	1/4	teaspoon	ground	2.8875	0.2711	0.0321	0.1997
butter	4	ounces	unsalted sliced	646.38	29.6995	20.1965	54.431999999999995
salt	1	pinch		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.