Potted Ox-Cheek
A traditional British potted meat dish made from leftover braised ox cheek, seasoned with warming spices and set in a mold. Perfect for sandwiches, crackers, or as part of a cold lunch spread.
Ingredients
- 2 cups Cooked ox cheek meat, cut into small pieces (Leftover from braised ox cheek)
- 0.5 cup Cooking liquor from braised ox cheek (The liquid the cheek was boiled or braised in)
- 0.5 teaspoon Black pepper, freshly ground (To taste)
- 0.5 teaspoon Salt (To taste)
- 0.25 teaspoon Nutmeg, freshly grated (Adds warmth and depth)
- 1 tablespoon Vinegar, white wine or malt (Adds brightness and helps preserve)
- 0 to taste Mustard (For serving)
- 0 to taste Vinegar (For serving)
Instructions
- 1Cut the cooked ox cheek meat into small pieces, about 1/4 to 1/2 inch in size. Remove any excess fat or gristle.
- 2Place the cut meat in a saucepan and add the cooking liquor. Heat over medium heat, stirring occasionally, until the meat is warmed through and the liquid is hot.
- 3Add the black pepper, salt, nutmeg, and vinegar to the meat mixture. Stir well to combine and taste, adjusting seasoning as needed. The mixture should be well-seasoned and slightly tangy.
- 4Spoon the hot meat mixture into a lightly oiled mold, terrine dish, or small bowl. Press down firmly with the back of a spoon to compact the mixture and remove any air pockets.
- 5Cover the mold with plastic wrap or a lid and refrigerate for at least 4 hours or overnight until completely set and firm.
- 6When ready to serve, run a knife around the edge of the mold and turn out onto a serving plate. Slice and serve with mustard and vinegar on the side. Excellent with crackers, crusty bread, or as part of a cold lunch platter.
