Ingredients
- pound beef stew meat, cut into 1/2 inch pieces
- /4 pound butter
- salt to taste
- ground black pepper to taste
- paprika to taste
- ground nutmeg to taste
Instructions
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Step 1
Start by placing the beef pieces in a heavy medium saucepan with about ¼ inch of water. Bring to a gentle simmer and let it cook low and slow for 2 to 3 hours, checking occasionally to add water as needed so the meat stays just covered. The beef should become fall-apart tender. Drain it, saving the rich cooking liquid.
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Step 2
While the meat is still warm, I like to pass it through a meat grinder twice. This creates a fine, almost paste-like texture that's traditional for potted beef. You can also use a food processor, pulsing carefully to avoid turning it into a purée.
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Step 3
Next, melt the butter in a small pan. Pour it through a cheesecloth-lined strainer to separate out the milk solids, giving you clarified butter. In a bowl, combine the ground beef with about three-quarters of the clarified butter, and season generously with salt, pepper, paprika, and nutmeg. Stir in enough of the reserved cooking liquid to make the mixture spreadable but not wet.
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Step 4
Spoon the potted beef into small, clean jars or ramekins. Pour the remaining clarified butter over the top to seal it. Cover and refrigerate until firm. This appetizer is wonderful served chilled, letting it come to room temperature slightly before spreading on keto-friendly crackers or cucumber slices.