Please Pass the Recipe

sharing recipes from one generation to the next


potted steakdone 3Tastes and food aromas are strong stimulants to my memory. Warm and wonderful childhood memories bubble to the surface when I eat this potted steak, memories of crisp wintery mornings, bread skewered on a long handled fork toasting at the open firebox of the farmhouse combustion stove. The warm kitchen, the windows foggy with condensation, the thickly cut hot crispy toast topped with the chilled savoury potted steak. These memories are fifty plus years old, they flood back vividly, alongside warm and wonderful memories of the family with whom we were staying, dear family friends to this day. Auntie Marj is the source of many of our family favourite recipes, scones, preserves, cakes, slices, farm produce based, waste not want not recipes, formulas to use scrag ends and seasonal gluts, recipes that are the cornerstone of thrifty housekeeping. I think that “Potted Steak” is probably the distant Aussie cousin of French rillettes, leaner, less sophisticated, yet equally yummy.

500g beef shin

2 tablespoons homemade tomato relish or ketchup

1 tablespoon butter

Trim the steak of all fat and sinew, mix with the sauce and butter. Put the meat into a deep pudding basin or Pyrex bowl, then put the bowl into a large saucepan that has a tight fitting lid. Add water to the saucepan so it come 3/4 of the way up the outside of the basin/bowl, bring to the boil, reduce the heat to a low simmer and steam for 3 hours.

Using a slotted spoon, remove the meat from the juices and shred the steak with 2 forks. Mix the meat back into the juices and chill.

The meat juices will be gelatinous because of the cut of meat, so the potted steak will set quite firmly. Serves as you would pâté or rillettes, with Melba toast and cornichons, or spread thickly on hot toast for breakfast.



About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs


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  3. trixfred30
    May 27, 2012

    I never thought of eating beef like that – and i do love beef!


    • ladyredspecs
      June 1, 2012

      It’s quite delicious, I have been enjoying it on toast for breakfast this week.


  4. frugalfeeding
    May 27, 2012

    Oh my! that pork looks absolutely incredible. Cooked perfectly.


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This entry was posted on May 27, 2012 by in Beef, Dips and Spreads, FODMAP diet, Food, Gluten Free, Light Savoury Dishes and tagged , , , , .
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