lou pastis en pott potted meat beef

Author of this recipe: Alisia Sax

"Discover a classic Lou Pastis en Pott potted beef recipe! Easy, savory, and perfect for spreads or snacks. Try this French-inspired delicacy today!"

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Ingredients

• Here’s a list of ingredients for **Lou Pastis en Pott Potted Meat Beef**, formatted with SEO-friendly keywords to help with discoverability:
• - **Beef**: High-quality beef as the primary ingredient, providing rich flavor and protein.
• - **Pork Fat**: Adds moisture and enhances the creamy texture of the potted meat.
• - **Salt**: Essential for seasoning and preserving the meat.
• - **Spices**: A blend of traditional spices for authentic flavor (may include pepper, nutmeg, or cloves).
• - **Herbs**: Natural herbs for added aroma and taste (such as thyme or bay leaves).
• - **Preservatives**: To maintain freshness and extend shelf life (e.g., sodium nitrite).
• - **Natural Flavors**: Enhances the savory taste of the potted meat.
• **Keywords for SEO**:
• - Potted meat beef
• - Lou Pastis en Pott ingredients
• - Traditional French potted meat
• - Beef and pork fat spread
• - Preserved meat recipe
• - French charcuterie ingredients
• This list is optimized for search engines while providing clear, concise information for users.

Steps

1. # How to Make Lou Pastis en Pott (Potted Meat Beef): A Step-by-Step Guide
3. Lou Pastis en Pott, also known as potted beef, is a traditional French delicacy that combines rich flavors with a smooth, spreadable texture. Perfect for charcuterie boards, sandwiches, or as a gourmet snack, this recipe is easy to make at home. Follow these detailed steps to create your own Lou Pastis en Pott, and enjoy a taste of French culinary heritage.
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7. ## **Ingredients for Lou Pastis en Pott**
8. - 500g beef (preferably chuck or brisket)
9. - 200g beef fat (or suet)
10. - 1 tsp salt (adjust to taste)
11. - 1/2 tsp black pepper
12. - 1/2 tsp ground nutmeg
13. - 1/2 tsp ground cloves
14. - 1/2 tsp ground allspice
15. - 1/4 tsp ground cinnamon
16. - 2-3 garlic cloves, minced
17. - 2 tbsp brandy or cognac (optional)
18. - Fresh thyme or bay leaves (for garnish)
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22. ## **Step-by-Step Instructions**
24. ### **Step 1: Prepare the Beef**
25. 1. Trim excess fat from the beef and cut it into small cubes.
26. 2. In a large pot, add the beef cubes and cover with water. Bring to a boil, then reduce the heat and simmer for 1.5-2 hours until the beef is tender and easily shreddable.
27. 3. Drain the beef and let it cool slightly.
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31. ### **Step 2: Render the Beef Fat**
32. 1. While the beef is cooking, finely chop the beef fat or suet.
33. 2. In a skillet, melt the fat over low heat until it turns into liquid. Strain the liquid fat through a fine mesh sieve to remove any solids.
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37. ### **Step 3: Shred and Season the Beef**
38. 1. Using two forks or your hands, shred the cooked beef into fine strands.
39. 2. In a large mixing bowl, combine the shredded beef with salt, black pepper, nutmeg, cloves, allspice, cinnamon, and minced garlic. Mix thoroughly to ensure even seasoning.
40. 3. Add the brandy or cognac (if using) and mix again.
42. ---
44. ### **Step 4: Combine with Rendered Fat**
45. 1. Gradually pour the rendered beef fat into the seasoned beef mixture, stirring continuously. The fat will bind the meat and create a smooth, spreadable consistency.
46. 2. Taste and adjust seasoning if needed.
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50. ### **Step 5: Pack into Jars**
51. 1. Sterilize small glass jars by boiling them in water for 10 minutes. Let them air dry.
52. 2. Pack the beef mixture tightly into the jars, leaving about 1 cm of space at the top.
53. 3. Pour a thin layer of melted beef fat over the top to seal and preserve the meat.
54. 4. Add a sprig of fresh thyme or a bay leaf for garnish.
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58. ### **Step 6: Chill and Store**
59. 1. Let the jars cool to room temperature, then refrigerate for at least 4 hours or overnight to allow the flavors to meld and the mixture to set.
60. 2. Store in the refrigerator for up to 2 weeks or freeze for longer storage.
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64. ## **Serving Suggestions**
65. - Spread Lou Pastis en Pott on crusty bread or crackers.
66. - Pair with pickles, mustard, or cornichons for a classic French charcuterie board.
67. - Use as a filling for sandwiches or as a topping for baked potatoes.
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71. ## **SEO-Friendly Tips**
72. - **Keywords**: Lou Pastis en Pott, potted beef, French potted meat, beef spread, charcuterie recipe, traditional French food.
73. - **Meta Description**: Learn how to make Lou Pastis en Pott, a traditional French potted beef spread, with this easy step-by-step guide. Perfect for charcuterie boards and gourmet snacks!
74. - **Header Tags**: Use H1 for the title, H2 for sections, and H3 for sub-sections to improve readability and SEO.
75. - **Alt Text for Images**: If adding images, use descriptive alt text like "Lou Pastis en Pott in glass jars" or "French potted beef spread on bread."
77. ---
79. Enjoy your homemade Lou Pastis en Pott, a delicious and versatile dish that brings a touch of French elegance to your table!

Relevante Seiten

• lou pastis en pott potted meat beef