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Prep Time: 5 Minutes Cook Time: 235 Minutes |
Ready In: 240 Minutes Servings: 1 |
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Ingredients:
500 g/ 1 lb fatless rump steak |
3 cups red wine |
1 pinch of powdered mace and powdered clove |
60 g/ 2 oz butter |
salt & freshly ground black pepper |
clarified butter, to cover |
Directions:
1. Trim the meat of all sinew and fat, cut it into 1-inch cubes and put into a stone jar or basin. Season with salt and the spices. Cover with the wine. Cover the jar or basin with foil and stand this in a roasting tim containing boiling water.
2. Cook this in a slow oven, 170C/325F/gas mark 3, until the meats fall apart. This could take up to 4 hours. Make sure that you top up the tin with boiling water when necessary. When the meat is ready, drain the juices into a small pan and reduce these until you have only a couple of tablespoons left.
3. Put the meat into a blender, or pound it to a paste in a mortar. Beat in the softened butter and the reduced juices. Check the seasoning before filling into little pots or wax cartons.
4. Cover with a film of clarified butter.
5. Serve as you would a pate.
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