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Homemade Potted Meat
Created by: Howcan Team
Ingredients
- 1 pound of beef chuck, trimmed and cut into 1-inch cubes
- 1/2 pound of pork shoulder, trimmed and cut into 1-inch cubes
- 1/2 cup of chicken livers
- 1 small onion, chopped
- 2 cloves of garlic, minced
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of ground allspice
- 1/4 teaspoon of ground cloves
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of cayenne pepper
- 1/2 cup of beef broth
- 1/4 cup of unsalted butter, melted
Instructions
- In a large skillet, cook the beef chuck, pork shoulder, and chicken livers over medium heat until browned on all sides, about 10 minutes.
- Add the chopped onion and minced garlic to the skillet and cook for an additional 5 minutes, until the onion is softened.
- Transfer the meat and onion mixture to a food processor and add the salt, black pepper, allspice, cloves, nutmeg, and cayenne pepper. Pulse until the mixture is finely ground.
- Transfer the ground meat mixture to a large saucepan and stir in the beef broth. Bring to a simmer over medium heat, then reduce the heat to low and cook, stirring occasionally, for 1.5 hours, until the mixture is thick and spreadable.
- Stir in the melted butter and continue to cook for an additional 5 minutes.
- Remove the potted meat from the heat and let it cool to room temperature.
- Transfer the potted meat to airtight containers and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld together.
- Serve the potted meat on crackers, bread, or use it as a sandwich filling. Enjoy!
Potted meat has a rich history dating back to the 18th century, when it was a popular way to preserve meat before the days of refrigeration. It was a staple in many households, especially in regions where hunting and preserving meat was common. Potted meat is a mixture of seasoned, cooked meat that is finely ground and then preserved in a small pot with fat. It was a convenient and long-lasting source of protein for travelers and soldiers. Today, potted meat is still enjoyed in various forms, with different regions and chefs adding their own unique twists to the classic recipe. In the southern United States, potted meat is often made with pork, seasoned with spices, and served as a spread on crackers or bread. The best version of this dish can be found in local delis and specialty shops that take pride in using high-quality, well-seasoned meat and the perfect blend of spices. The key to a delicious potted meat lies in the quality of the meat and the balance of seasonings, which can vary from region to region. Some chefs also experiment with alternative methods, such as adding different herbs or using unconventional meats like rabbit or venison. Whether enjoyed as a simple spread or as part of a gourmet dish, potted meat continues to be a beloved and versatile culinary tradition.
135 min
4 cups
180 per 2 tablespoon serving calories
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