Old-Fashioned Potted Beef – A Savoury Spread Full of Flavour

If you’ve never tried potted beef, you’re in for a treat. This old-fashioned British spread is made by gently simmering beef with onions, spices and a hint of anchovy — then sealing it in pots with butter. It’s rich, savoury, and perfect on toast or crackers. These kinds of traditional spreads are making a bit of a comeback, and if you’re into them, you might also enjoy my Fleischsalat – a traditional German meat salad that’s also served cold on toast or bread. Potted beef is easy to make, keeps well in the fridge, and tastes even better as the days go by.

Old-Fashioned Potted Beef

Prep Time: 15 minutes mins

Cook Time: 3 hours hours

Chill Time: 4 hours hours

Servings: 6

An old-fashioned British beef spread made by gently simmering beef with onions, spices, and a touch of anchovy. Potted beef originated as a clever way to preserve meat before refrigeration — and it still holds up as a delicious, practical recipe today. A little anchovy adds depth without being overpowering — just a lovely, savoury umami flavour. It’s a great way to make a small amount of beef go a long way, and perfect served on toast.

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Ingredients

 

• 500 g beef rump or topside
• 1 medium onion diced
• 3 small anchovy fillets mashed (or 2 teaspoons anchovy paste)
• ¼ cup 60 ml water
• 1 tsp salt
• A pinch of cayenne pepper
• 1 tsp nutmeg
• ¼ tsp allspice
• 60 g butter
• Extra butter or ghee melted (for sealing the pots)

Instructions

 

• Trim any excess fat from the beef and chop it into small pieces.
• Dice the onion and mash the anchovies into a paste.
• In a heavy-based saucepan, combine the beef, onion, anchovy paste, water, salt, cayenne, nutmeg, allspice, and butter.
• Bring to a boil, then reduce the heat to a very gentle simmer. Cover and cook for about 3 hours, stirring occasionally. Add a little more water or butter during cooking if needed.
• Once tender, let the mixture cool for 15 minutes.
• Use a wooden spoon (or fork) to mash the mixture until well combined. You’re not after a smooth purée — just a well-mixed, soft texture.
• Taste and adjust seasoning if needed.
• Spoon into small glass or ceramic pots, smoothing the tops.
• Pour a layer of melted ghee or butter over the top to seal.
• Refrigerate until set — ideally at least 4 hours or overnight.
• Serve on warm, buttered toast or crusty bread. Also makes a lovely savoury appetiser.

Video

Notes

• You can use 2 teaspoons of anchovy paste in place of the fillets — it’s widely available at most supermarkets.
• This spread keeps well in the fridge for up to 1 week,
• Best served at room temperature on warm toast or crusty bread.
• For a smoother texture, you can pulse the mixture briefly in a food processor — but it’s traditionally rustic and slightly coarse.