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Posted 20 hours ago

Princes Beef Paste (75g) - Pack of 6

£10.2£20.40Clearance
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We recommend that you do not rely solely on the information presented here and that you always read labels, warnings, and directions before using or consuming a product.

To allow you to tell your friends about your favourite products we have also added Facebook, Tweet and pin it buttons to make this easier for you. Information and statements about products are not intended to be used to diagnose, treat, cure, or prevent any disease or health condition. Dad was a master butcher, he employed a chap who made brilliant Potted Beef, from the trimmings when boning out a carcase, the recipe died with him, man who took over the task just couldn’t get it right, if you dropped it on a hard surface it would bounce straight back at you.

It’s amazing how a simple thing like potted meat/beef can bring back such vivid childhood memories for so many of us! Traditionally, potted foods are covered in clarified butter due to its longer keeping qualities (although potted beef would more likely be beef fat I guess). Also, inspired by those who’ve been in touch with tips and queries, here’s some FAQs I hope will be useful for those trying my Homemade Potted Beef for the first time.

Hi , just wondering how long the potted meat will last in fridge, can it be frozen, am recovering from stomach cancer ,had 80% of stomach removed and your recipe is one of the ways I can receive the required protein.All that’s left to do then, after cooling for a few minutes, is tip everything into a blender or food processor and whizz. IMPORTANT: the potted meat will firm up a lot when cold so should be a rather loose mixture at this stage. So long as you use a suitable sized cooking vessel so that the meat isn’t crowded, cooking double the amount shouldn’t take any longer. You didn’t necessarily do anything wrong; perhaps your beef had less fat than mine which may have resulted in a dryer, harder result.

As ‘Wind in the Willows’ fans we were delighted to find this recipe on your site and thought we would give it a go down the slow cooker route. Done like that you may end up with very soft and tender meat, but I think it would still probably take an hour or so. You can fancy up the potted beef with various spices if you like – see my newly added FAQ below for ideas. Hi Moreland eater, thank you very much for the reply, I think I will freeze as ,like everyone on the planet we are in lockdown and it will come in handy over the next few weeks, also, many thanks for a great recipe, have a safe day ,cheers, Mick.This can contain any of the tougher cuts that require longer cooking but which have good flavour plus the fat needed for a successful Homemade Potted Beef. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and owner is strictly prohibited.

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