Potted Beef

Method

1)heat oil in a frying pan and brown the meat in it on all sides over a high heat.lift the meat out of the pan with a slotted spoon and put in a small,ovenproof casserole.
2)stir in the wine,garlic,marjoram and bay leaf.cover with a tight fitting lid and cook for about 1,hour 45,minutes,or until the meat is tender enough to cut with a spoon.stir once or twice during cooking.
3)turn the meat and liquid into a shallow dish,discarding the bay leaf.leave to cool,then refrigerate for aleast 2,hours.lift off any fat from the top and remove and discard any membranes and gristle from the meat.blend the meat and the cooking juices in a food processor until smooth,or mince very finely,passing it twice through a mincer.
4)add the fromage frais and blend again for 1 minute or beat with a fork.spoon the mixture into 4 ramekin dishes,sprinkle the crushed peppercorns on top and chill in the refrigerator for 1,hour.garnish with the coriander just before serving.
5)melba toast makes a light and crisp accompaniment to the smooth potted beef.

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Accompaniment

Origin Pinot Grigio Organic