03 January 2013,23:13 by
Ponmathi Srilekha.S

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This Old English Potted Beef is a best on toast .This process of cooking is invented to make your dish last for periods of time without the helped of refrigeration.In this dish, you can also add a variety of fruits likes apples to be more presentable and eye catching without ruining the taste.
Serves :

Preparation Time :
2 hours 10 minutes

Cooking Time :
2 hours 10 minutes

Preparation Method :

  • Place the sirloin of beef, bone and pork in a large pan, and immerse it with the beef stock, wine and port.
  • Bring to the boil, reduce the heat and simmer it gently for 2 hours until the beef and pork are really tender.
  • Shred the meat finely, including any meat from the shin bone.
  • Set it aside.
  • Place the bone back in the pan, with the stock and the rest of the ingredients.
  • Rapidly bring to the boil and simmer until the liquid has reduced by half.
  • Strain through a fine sieve into a clean jug.
  • Place the mixed meats in individual moulds, pour over the stock and leave to cool for 4 hours.
  • Place the moulds in the refrigerator for complete 2 days to mature and allow the potted beef to set.


  • 1 kg sirloin of beef
  • 900 grams shin bone, broken into pieces
  • 450 grams fillet of pork
  • 1 litre Basic Beef Stock
  • 1 bottle of red wine 
  • 150 ml port 
  • 1 teaspoon salt 
  • Freshly ground black pepper (to taste) 
  • 8 green peppercorns 
  • 450 grams baking apples, peeled, cored and diced
  • 5 anchovies (bones removed), pounded 
  • 9 cloves
  • ΒΌ teaspoon allspice 
  • 1 bay leaf

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