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No added MSG, gluten free, makes 40 litres, lactose free, free from artificial colours and preservatives. It may not be reproduced in any way whatsoever without the prior consent of Waitrose Limited nor without due acknowledgement.Proof of just how simple it is: the batch I made for my original post was put in the oven first thing in the morning. Content on this site is not intended to substitute for advice given by medical practitioner, pharmacist, or other licensed health-care professional. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here. 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. Remember that once completely cold it will firm up considerably due to the butter and beef fat from the meat.
We have kept the Browse by Section in the top left hand corner and added some new sections Food, Drink, Baby, Toiletries, Household and Seasonal.Forty years later I’m going to give it try, just as a reminder of Arnold(the master maker) and Dad who died a couple of years ago aged 95. The little crunchy bits of beef that survived actually add tiny texture taste bombs, so it worked out very well in the end. Excerpts and links may be used, provided that full and clear credit is given to Moorlands Eater with appropriate and specific direction to the original content.
But I think of potted beef as quite British so would include spices like ground mace, nutmeg, cloves and maybe allspice as these have been used here for centuries.
We’d love to know what you think of Binghams Spreads and Potted Meats, any special memories that Binghams brings to mind, or how you like to eat your Binghams!
Hi Donna, I think that with the long slow cooking, minced beef may get tough and dry rather than soft and tender.I make a lamb and bean stew with garlic and rosemary plus anchovy: really enhances the savoury taste! Following my recommendation to stick to spices that have traditionally been used in Britain for hundreds of years, one commentator successfully used a little nutmeg, cloves, and allspice. 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). You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice.
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