Potted Beef

Method

1. Place the beef in a small saucepan and cover with just enough water to submerge, then bring to a boil over medium-high heat and cook for 8 minutes until tender.
2. Drain the beef and allow it to cool slightly before transferring it to a food processor or using two forks to shred and mince it into fine pieces.
3. Return the shredded beef to a clean pan over low heat, add 1 tablespoon of butter, the nutmeg, cloves, and black pepper, and stir thoroughly for about 2 minutes until the spices are evenly incorporated.
4. Remove the pan from the heat and press the spiced beef mixture firmly into a small ramekin or pot, packing it tightly to eliminate any air pockets.
5. Melt the remaining 1 tablespoon of butter and pour it over the surface of the packed beef to create a traditional sealed layer that preserves the potted beef.
6. Allow the dish to cool to room temperature before refrigerating until the butter has set completely and the potted beef is firm.