500 g raw lean beef
a blade of mace
a pinch of ground ginger
2 tbls beef stock
butter for greasing
3/4 stick (6 Tbsp) 75 g butter
salt and pepper
melted clarified butter
a blade of mace
a pinch of ground ginger
2 tbls beef stock
butter for greasing
3/4 stick (6 Tbsp) 75 g butter
salt and pepper
melted clarified butter
method
1. Wipe the meat and trim off any fat and gristle.
2. Cut the meat into small cubes.
3. Put it in an ovenproof casserole with the mace, ginger, and stock.
4. Cover tightly with buttered greaseproof paper and foil.
5. Bake in a cool oven at 150°C, gas mark 2, for 3 - 3 1/2 hours until the meat is very tender.
6. Remove the mace.
7. Mince the meat twice, then pound it well with the butter and any meat juices left in the casserole to make a smooth paste.
8. Season with salt and pepper.
9. Turn into small pots and cover with clarified butter.
10. Leave until the butter is firm.
Note When sealed with clarified butter, this meat will keep for at least a week in a refrigerator or for 2 days in a cool place.
To clarify butter, put the butter in a saucepan, heat it gently until it melts,
then continue to heat slowly without browning, until all bubbling ceases
(this shows the water has been driven off).
Remove from the heat and skim off any scum that has risen to the top.
Let it stand for a few minutes for any sediment to settle, then gently pour off the clear butter into a basin or jar, leaving the sediment behind.
If there is a lot of sediment, it may be necessary to strain the fat through a fine sieve or muslin.
2. Cut the meat into small cubes.
3. Put it in an ovenproof casserole with the mace, ginger, and stock.
4. Cover tightly with buttered greaseproof paper and foil.
5. Bake in a cool oven at 150°C, gas mark 2, for 3 - 3 1/2 hours until the meat is very tender.
6. Remove the mace.
7. Mince the meat twice, then pound it well with the butter and any meat juices left in the casserole to make a smooth paste.
8. Season with salt and pepper.
9. Turn into small pots and cover with clarified butter.
10. Leave until the butter is firm.
Note When sealed with clarified butter, this meat will keep for at least a week in a refrigerator or for 2 days in a cool place.
To clarify butter, put the butter in a saucepan, heat it gently until it melts,
then continue to heat slowly without browning, until all bubbling ceases
(this shows the water has been driven off).
Remove from the heat and skim off any scum that has risen to the top.
Let it stand for a few minutes for any sediment to settle, then gently pour off the clear butter into a basin or jar, leaving the sediment behind.
If there is a lot of sediment, it may be necessary to strain the fat through a fine sieve or muslin.
serving amount
makes 550 g
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