POTTED MEAT

This is an old recipe of Mum’s that I’ve been making for years.  I originally made it as a spread for toast, but it’s just as good on biscuits with drinks. It used to be a pain to make as you had to put it a mincer, which was messy and took ages, but now you just throw it in the blender. You can make it as chunky or fine as you like, my sister-in-law loves it and I try to remember to make it when she’s coming to stay.

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BEEF BURGANDY – TWO WAYS

Beef Burgandy is just the fancy name for slow cooked beef with red wine.  My tried and true way of cooking it has always been by using the first method shown here, which gives you lovely tender beef in a rich sauce.  The second method using an oven bag I found in Mum’s collection and should work just as well.  The more modern way, of course, would be too use a slow cooker.  Whichever way you end up cooking it, it’s a great winter dish. You get the best flavor by using the cheaper cuts of beef – gravy beef, blade or even skirt steak.

MY WAY:

Provincial Beef

THE OVEN BAG WAY:

Beef Burgandy