That’s an interesting question – I’ve never even considered the possibility of using a microwave for this recipe!

So when I do a load of bone broth in the slow cooker for 48 hours on low, the ‘remnants’ – beef, fat, etc. Remember that it will firm up considerably once cold so aim for a loose mixture at the blending stage. I’ve made batches of potted meat countless times since then and have been able to improve the recipe even more.uk accepts no liability for inaccuracies or misstatements about products by manufacturers or other third parties. I’ve not actually heard of birds potted meat and can’t find it online so not sure what spices are in there.

turned out OK BUT, it is way runnier that I would like so I think next time I’ll strain the liquid and once I have it blended I’ll add a little in at a time (tablespoon? Seasoned, diced beef is left to slowly cook in butter until meltingly soft, then whizzed to a smooth paste. Potted meat is still one of my favourite sandwich fillings too: I’m going make a batch this week, all ready for sandwiches to take to a picnic at the weekend. Just once, as a child, my grandma served us a pasty ground roast beef sandwich spread on white bread. Since first posting the recipe back in 2018, I’ve been amazed to find just how popular this rather old-fashioned treat is.We have kept the Browse by Section in the top left hand corner and added some new sections Food, Drink, Baby, Toiletries, Household and Seasonal. It’s amazing how a simple thing like potted meat/beef can bring back such vivid childhood memories for so many of us!