Potted BEEF Spread Iconic BRITISH Spread
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Shippam’s, a well-known brand famous for its potted meats and fish pastes, has a long and storied history in the food industry, …
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Potted beef sealed under butter can be kept in the refrigerator for up to 2 weeks, provided it is properly prepared and stored. The layer of clarified butter acts as a seal to keep out air and bacteria, which helps preserve the meat. It can be frozen in batches to use store three to six months. Best, Rik
I like bread with my butter 😎👍
Ive only ever read about this in Enid Blyton's books… cant wait to give it a try❣️Thanks, Rik.
“Copious amounts of beef spread!” 👍
What an excellent meal with a salad
Oh my goodness Rik I’m going to have to make this it looks amazing , I make chicken liver pate but never knew you could make your own beef paste 👌one of my sons lived on the sardine and tomato flavour paste when he was little he loved it , thank you so much for this great recipe and the history info behind it ,I would love to see more paste or pate recipes if you have them ? Amanda xx
I DO THAT WITH BEEF TONGUE AN BEEF HEART TOO
Vegemite is very salty!
Lovely, this reminds me of my childhood. My nan used to take me to market and buy potted beef.
It was delicious 😋
Potted Beef, one of my all time favourites in the 60's, I remember Shiphams, along with Salmon paste, both in the little jars 😊….
Fabulous Heritage recipe Rik ❤ old school
Shop bought potted meat get for mum always looks a lot greyer in colour
Rik, is chuck beef similar to shin or stewing steak beef?
I love pate and especially Gentlemans's Anchovy Paste from F & M
I do want to make this. Sounds delicious ❤❤
Thank you so much for this!! You have resurected my Mum's recipe and I can't wait to try it. I remember my Grandma describing it from her British Raj days and my Mum successfully managed to replicate it. It's the 1 recipe I wished I'd paid more attention to while she was alive. It's absolutely delicious ❤
Vegemite you legend……….. I very rarely use butter but when I do it is thick as, looked awesome.
The magic of Vegemite. Aussie lady here. I often use it as stock
When I was young, 30 ish years ago, my parents would buy jars of spreadable meat. Not sure what type, but on freshly toasted bread just spread it and it was so great. Had a almost spice'd taste, but I think it had liver or something in it also. I brought some a few years ago, and it was not the same. Was just too salty and not the same taste. I think I would like to try to make this homemade.
Love this. used to always get 2 potted beef cobs for 60p each from the butchers when I used to go out for school dinners
Rik, Am I correct in assuming you could substitute liver for beef and produce a reasonable liverwurst spread??? (Pls, Pls) In all seriousness thank you for this great, nostalgic walk through memories and to be able to have them again. God bless.
I do a chicken spread very similar. I need to do the beef. All that butter. Yum
Can one freeze the potted beef?
'Fantastic'! That just about sums it up for me! You are an inspiration to us all 😀
Yay, Australian Vegemite 👍🇦🇺💜
You had me at Vegemite 🤤🇦🇺
How much beef
Never had or know what potted beef is mad of?!
Magnificent
My cardiologist is going to have a baby, so better not tell him, LOL
This seems like a meat product that could be easily canned, extending the shelf-life.
Oh man does that look fantastic! Taste Vision!!!! Where are you! Thank you
Good grief Rik your a life saver not had this for a long time , Northern Englands answer to Pate but better cheer's mate 😎😎👍👍🇹🇭🇹🇭
I love your videos. Beef patè, lovely and very underrated. The original mix reduced down, fully seasoned and puréed could be used as a form of concentrated frozen stock for just about anything. Ps Good to see the numbers reflecting the quality and diversity of your work. PPS. Made grape vine leaf rolls with goat meat and cheese. Oh my, I’ve never had such an experience even though the leaves were past their best (the grower wouldn’t let me take them until she was finished harvesting the very last of the crop).
Remember that as a kid spot on rik wallop
And potted fish (confit)
Look at that! (could not help myself) I like liver spreads………
Top notch ! ❤
Very inspiring good sir.
Vegemite rules! Thanks from Australia.
How long does this keep?
What were the spices you added? Thanks!
Rik, you cheer me up .The homage you pay to your recipes is wonderful. I love your expressions. And the butter input is fantastic! Thank you,Del
The amount of butter you use you could be Polish! My Polish mother used so much butter on and in everything.
There is nothing better than butter.
Love this recipe and your channel.