Potted Beef For Sandwiches Or Toast Food

HOMEMADE POTTED BEEF

Steps:

• Preheat the oven to 160C/140C fan/Gas 3
• Put the beef in an ovenproof dish which has a lid. Season sparingly with salt but be generous with the pepper.Stir in 50ml of the stock.
• Lay the butter slices over the beef to cover. Put the lid on the dish - if the lid isn't tight-fitting, put a piece of foil over the dish before putting on the lid.
• Put the dish in the oven and cook until the beef is very soft (3-5 hours).After 30-40 minutes remove the lid, stir to separate any pieces of meat that have stuck together, then replace the lid and return to the oven until done.
• When the beef is very tender, remove the dish from the oven, take off the lid and leave to cool for 5 minutes.
• Tip the contents of the dish into a blender or food processor and whizz until smooth, adding as much extra stock as needed to loosen it. IMPORTANT: the potted meat will firm up a lot when cold so should be a rather loose mixture at this stage.Check the seasoning and add more salt and pepper if needed.
• Transfer the potted beef to individual ramekins, jars or one larger container, cover and leave to chill in the fridge.
• Serve spread on crusty bread or toast, with pickles such as cornichons, onions etc. on the side.Should keep for 4 days in the fridge or can be frozen.Tip: if the cooled potted beef is firmer than you'd like, beat in a little cold beef stock. It's also delicious pinged in the microwave for 12- 20 seconds which will soften and warm it.

CORNED BEEF SANDWICHES

Steps:

• In a large bowl, combine the mayonnaise, chili sauce, sauerkraut, corned beef and Swiss cheese. Spread over 15 slices of bread, about 1/3 cup on each; top with remaining bread. Lightly butter the outside of sandwiches. Toast on a hot griddle for 4-5 minutes on each side or until golden brown. Serve with Thousand Island dressing if desired.

HOT ROAST BEEF SANDWICHES

Steps:

• Cook beef until tender.
• Pull apart into shreds, saving beef juice.
• Use no salt as this contains boullion.
• Mix all ingredients into beef mixture and reheat.
• Perfect in a crockput.
• Serve on fresh rolls.

ROAST BEEF SANDWICH SPREAD

Steps:

• Combine roast beef, onions, celery and chopped pickles in a medium bowl.
• Stir in mayonnaise, horseradish, onion powder, and garlic powder. Season to taste with salt and pepper. Stir in minced parsley if using.

CROCK-POT PULLED BEEF POT ROAST SANDWICHES

Steps:

• Sprinkle the chuck roast with a generous helping of salt and pepper on each side. Set aside.
• In a large skillet, over medium-high heat, add the olive oil until hot, but not smoking. Add the halved onions and saute just until brown and translucent, about 4-5 minutes. Note: I've learned some ceramic crock-pots may be used on the stove-top in place of a skillet. You will want to check with your crock-pot manufacturer before trying this. Push the onions off to the side of the skillet.
• Add the chuck roast to the center of the hot skillet and brown on each side for 3-4 minutes. Remove the skillet from the heat.
• Add the onions and chuck roast to the crock-pot. Pour the broth over the top and the fresh rosemary.
• Cook on high for 4-5 hours, or on low for 8 hours.

POTTED BEEF

Steps:

• In a heavy medium saucepan, simmer the beef in 1/4 inch of water. Stew until very tender, about 2 to 3 hours, replacing water as necessary. Drain, reserving the liquid.
• Pass the cooked stew meat through a meat grinder twice, until it is the consistency of a thick, stringy paste.
• In a small saucepan, melt the butter. Filter the melted butter through clean muslin (cheese cloth), to remove the milk solids.
• In a medium bowl, mix the cooked meat with 3/4 of the strained, melted butter. Season with salt, pepper, paprika and nutmeg to taste. Stir in desired amount of reserved cooking liquid to moisten.
• Transfer the mixture to sterile containers and top with remaining butter. Seal and chill in the refrigerator until serving.

ROAST BEEF SANDWICH SPREAD

Steps:

• Gather the ingredients.
• Place beef, onion, celery, and pickles through a meat grinder with the coarse plate. Alternatively, mince the ingredients or process in a food processor until evenly chopped.
• Transfer the minced beef and vegetables in a bowl and add 1/2 cup of mayonnaise, onion powder, if using, black pepper, and salt. Add more mayonnaise and some pickle juice to moisten as desired.
• Toast the bread, if desired, and then spread with a little butter or mayonnaise.
• Add lettuce leaves and then spread a layer of the beef spread over the lettuce. Top with sliced red onion.
• Place another slice of bread on top, and slice diagonally. Serve immediately or store in the fridge for up to 4 hours.
• Enjoy.

POT ROAST SANDWICHES

Steps:

• Preheat the oven to 325 degrees F.
• Season the meat well with salt and pepper and dust with the flour, shaking off any excess. Heat the oil in a Dutch oven or large pot with an oven-proof lid over medium-high heat. Add the meat, and brown on all sides, about 10 minutes. Remove the meat from the pot and add the onions, stirring and scraping the bottom of the pot with a wooden spoon. You are looking to caramelize the outside and soften them up a bit, about 5 minutes. If the bottom of the pan is getting too dark, add a tablespoon or two of water and scrape with the wooden spoon.
• Add the carrots, celery and garlic and cook for 2 minutes. Add the tomato paste and cook, stirring, for 1 minute. Place the meat back in the pot and add the beef stock, wine, tomatoes, thyme, bay leaf, and 2 teaspoons ground black pepper. Cook for a minute or two, just to combine everything. Cover the pot and throw it in the oven.
• Cook for 20 minutes. Lower the heat to 250 degrees F and continue to cook for 3 1/2 to 4 hours, until the meat is fork-tender.
• Remove the meat and set it aside. Strain the sauce through a large wire mesh strainer or colander, discarding the solids. Return the sauce to the pot over medium-high heat. Cook until the sauce reduces to 2 cups, about 25 minutes. Finish the sauce by adding a little hot sauce and a squeeze of lemon to clean up the flavor Season with salt to taste.
• Shred the roast using 2 forks and return it to the sauce, tossing to coat. Slice the focaccia in half horizontally to make a giant sandwich. Place the meat on the bottom half of the focaccia, top with the chow-chow and place the remaining piece of focaccia on top. Skewer with toothpicks and then cut into pieces.
• Mix the cabbage, bell pepper, onion, and radishes with the salt and place in a strainer set over a bowl. Refrigerate overnight.
• Press out as much liquid as possible from the vegetables.
• Combine the vinegar, honey, mustard, turmeric, horseradish, cloves, bay leaf and chili with 1/2 cup water in a large pot and boil for 5 minutes. Add the vegetable mixture, toss to coat and bring it back to a boil. Remove from the heat and let cool to room temperature. Transfer to a container and store in the refrigerator for up to 7 days.

HOT ROAST BEEF SANDWICHES

Steps:

• Preheat the oven to 350 degrees F.
• Mix together the mayo, mustard, poppy seeds, grated onion, horseradish mayo and Worcestershire. Taste the dressing and adjust the ingredients however you wish.
• To assemble, spread the dressing on the top and bottom buns. On the bottom bun, lay on some provolone, roast beef and American cheese, and place the top bun on top. Repeat with the next sandwich.
• Wrap each sandwich in a foil square, and either bake right away or keep in the fridge. To bake right away, put them on a baking sheet in the oven until the buns are slightly crusty and the cheese is melted, 15 to 20 minutes. Great for a crowd!

HOT ROAST BEEF SANDWICHES

Steps:

• Slice rolls in half. Mix together mayo, grated onion, poppy seeds, spicy mustard, horseradish, and Worcestershire. Taste it and adjust ingredients however you wish.To assemble, spread dressing on top and bottom buns. Lay on roast beef or ham, then one or two slices of cheese (I cut them to fit the small buns.) If you're using Cheez Whiz, spread a layer on the top bun. Wrap each sandwich in a foil square, and either keep in the fridge or bake right away. To bake the sandwiches, put them on a baking sheet in a 350 degree oven for 15 to 20 minutes. The buns should be slightly crusty and the cheese should be melted. Great for a crowd!

INSTANT POT HOT BEEF SANDWICH AND MASHED POTATOES

Steps:

• Start by placing your kosher salt, pepper, and garlic salt with parsley in a bowl. Mix it up and then rub on both sides of your raw beef roast.
• In your Instant Pot pour the tablespoon of oil and turn the saute feature on high. Let it get hot, and then place your roast in the pot to sear the sides.
• You will sear for 4 minutes or so on each side of the roast. This will add texture and flavor to your roast.
• Now when your roast is seared on both sides, turn off the saute and pour in your beef broth. Use a wooden spoon to scrape the bottom of the pot to remove any stuck-on debris. Add in your sliced onions on top of your roast, and place your Instant Pot lid on the pressure cooker. Make sure the valve is set to sealing.
• Cook high pressure for 75 minutes followed by a 15-minute natural release.
• While the roast is naturally releasing, wash, peel, and dice up your potatoes. Place them in a steam basket. If you don't have a steam basket you can toss on top of the roast in Instant Pot.
• Once you release remaining pressure off, open the lid and place potatoes in the Instant Pot. Place the lid back on and make sure it is sealed on the vent. Cook for 15 minutes high pressure followed by a quick release. Set the basket right on top of the roast.
• Once done, remove potatoes from Instant Pot, and place potatoes in a bowl or stand mixer and add in milk, sour cream, butter, cream cheese, and mix up into mashed potatoes. If the potatoes are too thick add a bit more milk. Then salt and pepper to taste the potatoes.
• For the roast, you will remove from the Instant Pot and let rest 10 minutes. Then shred up the beef with meat claws or two forks.
• In the instant pot remove any fat or drippings in the broth. Then turn to saute and pour in your gravy packets. With a whisk whip up the mixture until it thickens. Stir very often or it will burn.
• Once everything is all done, take your Texas toast and slice in half. Lay one slice down on the plate. Pile on some shredded roast, top with gravy, followed by another piece of bread and more gravy. Then add your scoop of mashed potatoes and gravy as well!
• Serve up your Instant Pot hot beef sandwich and homemade mashed potatoes!