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Published -
- March 27, 2020
- 8:33 am
This 18th century recipe basically preserves cooked beef for about two months.
It’s practically an old version of today’s canned food.
What is the traditional process for making potted beef and how has it changed over time?
Potted beef or beef paste was popular in England during the 18th century. Despite being known as a humble and frugal dish, potted beef was considered a luxury that was typically served on special occasions. While the preparation process has remained largely the same over the years, the use of certain ingredients has evolved with time.
The process of creating potted beef involves slow-cooking beef for hours to create a tender and juicy texture. Traditionally, it was then pounded using a pestle and mortar, mixed with spices and alcohol, and sealed in jars or pots with clarified butter on top to extend its shelf life. With advances in technology, the grinding process has become easier, and many households now use food processors to create a smooth consistency.
The type of alcohol and spices used in potted beef varied during the 18th century, depending on the cook’s preference and availability of the ingredients. Some popular spices included mace, nutmeg, allspice, and salt. The types of alcohol that were commonly used included brandy, Madeira, and port. These ingredients were meant to complement the flavor of the beef and add depth to the dish.
Potted beef gained popularity during the 18th century when English trade and colonialism allowed for easier access to exotic spices and ingredients from all over the world. Additionally, the process of potting meat allowed for preservation and transportability, making it an ideal dish for travelers and seafarers.
Despite its popularity, potted beef was a dish that was largely accessible only to the affluent. The lengthy process of preparing the meat and the high cost of ingredients made potted beef expensive to produce. It was often considered a delicacy and was primarily served in high-class establishments such as taverns and hotels.
While potted beef has faded from the limelight and is no longer considered a luxury, it still remains a favorite among many households in Britain. The use of high-quality meat and the careful preparation process ensures that the dish retains its rich taste and texture.
In conclusion, potted beef in the 18th century was a popular and luxurious dish that has stood the test of time. Evolving with advancements in technology and trade, potted beef remains a staple in British cuisine, loved for its unique flavor and rich history.
