Hey, Mark here. Sorry for the photo, there’s only so much you can do to make a photo of brown mush look pretty, but bear with me here.
Being born and raised in the UK, there were certain lunch staples I loved growing up. This is one of them. Sometimes its called “potted beef” or “Yorkshire beef” or even just old “beef spread”. When I moved to Australia, I couldn’t find this stuff. So, after craving it for 3 years, I thought I’d make my own. This isn’t the nasty gritty stuff in a jar nor is it made with offal; This is spreadable steak (!!!!) and it’s fantastic. Best of all, you know exactly what has gone into making it and it’s really easy to cook it in a slow cooker! YUM!
- 500g Diced steak
- Approx 2 Cups of beef stock
- 1 clove of garlic, peeled
- Salt and pepper to taste
- 1/3 cup of ghee (if you cant find ghee in the supermarket, click here for a super quick Ghee recipe!)
- 1tsp Yeast Extract (enhances the natural beef flavour)
- 1tbs Tomato paste/concentrated tomato puree (because Beef and Tomato spread is the best thing ever)
- Put beef in your slow cooker and cover with enough stock to slightly submerge the chunks, toss in the garlic clove. Cook for 4 hours on high or 6 hours on low.
- When the beef is super tender and can be pulled apart easily with 2 forks, remove the garlic and dispose of it.
- Remove the meat from the liquid stock. *DO NOT THROW AWAY THE STOCK*
- put the cooked beef in a food processor and add 1 ladle of stock. Pulse the processor until the meat is reduced to small fibers, similar to pulled pork/beef, but a little finer.
- Scoop out the beef into a mixing bowl and, while the meat is still hot, add salt, pepper, and your optional ingredients, if you’re using them. Mix thoroughly.
- Now, one ladle at a time, add more stock and mix after each ladle. Repeat this until the mixture is very slightly runny. (around 2 or 3 ladles of stock should do, it’ll firm up in the fridge, don’t worry).
- Place in a resealable container and allow to cool
- Melt the Ghee in the microwave and pour over the top and allow the Ghee to set. this will create a seal on top your spread and keep it fresher for longer. Store in the fridge in an air tight container for up to 1 week or in the freezer in an airtight container for up to 3 months.
- Enjoy on toast for breakfast, in a sandwich for lunch or just grab a forkful whenever you want a beefy treat.