Potted BEEF Spread Iconic BRITISH Spread
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- Äas pĆidĂĄn 15. 05. 2024
- Shippam's, a well-known brand famous for its potted meats and fish pastes, has a long and storied history in the food industry, particularly in the United Kingdom.
I was lucky enough to visit Shipphams in 1983. Today, I will make a modern-day Iconic Potted Beef Spread.
1750: The Shippam family began their business in Chichester, West Sussex, England. Initially, they were involved in butchery and the provision of meat products.
1886: Harry Shippam formally established the company, focusing on producing potted meats and fish pastes. This shift allowed the business to cater to a broader market beyond fresh meat.
Early 20th Century: Shippam's products became popular across the UK. Their potted beef, chicken, and fish pastes were appreciated for their quality and convenience, making them staple items in British households.
- 1920s-1930s: The company expanded its operations, opening new production facilities to meet demand. Their products were marketed with distinctive packaging and campaigns emphasizing quality and tradition.
During World War II, Shippam's, like many other companies, faced challenges due to rationing and shortages. However, their products remained popular as they provided a convenient source of protein.
- 1950s-1970s: Shippam's continued to grow, adapting to changing consumer tastes and expanding its product range. They introduced new flavors and varieties of potted meats and fish pastes.
- 1980s: The company remained family-owned until it was sold to Brooke Bond, a larger food company.
- 1990s-2000s: Shippam's changed hands several times, eventually becoming part of Unilever, a global consumer goods company.
- 2004: The production was moved from Chichester to other locations. Despite the move, the Shippam's brand retained its historic connection to Chichester.
- 2006: Shippam's became part of the Princes Group, a significant player in the UK food market. Princes continued to produce Shippam's products, maintaining their reputation for quality.
- Today, Shippam's remains a beloved brand in the UK, known for its traditional potted meats and fish pastes. Their products are still widely available and are a convenient and tasty option for sandwiches and snacks.
The history of Shippam's reflects the broader trends in the food industry, including changes in consumer preferences, advances in food preservation and production, and the impact of corporate consolidation. Despite these changes, Shippam's has maintained a strong brand identity rooted in its long history and commitment to quality.
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Taking Cooking food back to basics.
Ingredients:
- 500g beef (brisket or chuck, well-trimmed)
- 200ml water
- 2 tbsp rusk (or breadcrumbs)
- 1 tsp beef bouillon powder (or 1 beef stock cube)
- 1 tsp yeast extract (like Marmite or Vegemite)
- 1 tbsp cornflour
- 1 small onion, finely chopped
- 1 tsp ground white pepper
- 1/2 tsp ground mustard
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg (optional)
- 70g butter
- 50g melted butter (for sealing)
- Salt to taste
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Potted beef sealed under butter can be kept in the refrigerator for up to 2 weeks, provided it is properly prepared and stored. The layer of clarified butter acts as a seal to keep out air and bacteria, which helps preserve the meat. It can be frozen in batches to use store three to six months. Best, Rik
Good to learn storage & shelf life details, & also that it can be frozen - will definitely have a crack at making this now Rik! Much obliged đđ
@@davidmurphy816 Thank you. Best, Rik
Thanks Rik, looks really good.
Lovely. Potted Shrimp?
Two weeks in a fridge! And the rest...
When the butter ran over the edge of the toast while spreading the beef spread... I could have licked the laptop screen lol
Ha ha ha, love it! Thank you. Best, Rik
â€
Me to
I used to make potted beef to sell in my shop, we won a prize for it. We always used shin beef and ox cheek with seven beef neck bones with plenty of of meat left on and a couple of marrow bone middles, then any beef/pork stock we had and water, we used a commercial caramelised salt and pepper seasoning, that was all, it was minced while still boiling hot and then reheated to boiling point before we potted it in 4oz clear plastic pots and painted lurpac butter on top and then a clip lid, we made lots!
Good old fashioned way at its best. Thanks for sharing! Thank you. Best, Rik
Wwwwwwwwwwwwwwwwwww1ĂwĂ
Oh I remember Shippham's meat & fish pastes. Sandwich staples in my 50's youth.
There was a few to go at back in the day! Thank you. Best, Rik
You butter bread like I butter crumpets. Excellent.
The only way. Thank you. Best, Rik
ââ@@BackyardChefwe need them t shirts
As an Aussie I loved that you used Vegemite â€
If you notice I had to dig into the bottom of the jar I used it all the time and marmite. Thank you. Love to Oz. Best, Rik
Hit like before this even started. As a kid from the 70s UK living in the US I love the vids like this that give me some real nostalgia for the tastes I grew up with.
Thank you. Best, Rik
Food seemed far better back then, before supermarkets got to messing about with it :(.
@@PaoloBanke Just for convenience and more sales. Profit margins drive all big business, quality lacks a little. Thank you. Best, Rik
@@PaoloBanke It certainly WAS better. Our local butchers shop used to make potted beef. Very little was wasted.
',Me mam' used to make this we called it potted meat.shes long since died to get the recipe . She had no pressure cooker or a blender, so how did she make it . I just remember as a child long slow cooking
Can't beat a potted dog sandwich as we call it in yorkshire. I buy binghams and sutherlands but this looks the business đ đ cheers rickster đđđđ
Yes haha my mate from Wakefield calls it potted dog đ
Aye, potted dog on crackers wi some pickle - marvelous! Thank you. Best, Rik
Why a luxurious lunchtime or supper treat! So simple to make as well and you know exactly whatâs in it . Thanks Ric
Thank you. Tastes of beef too! Best, Rik
đWorking class pate!
Thank you. Best, Rik
Far tastier
So nice to see someone whoâs not afraid of butter đ, looks gorgeous. đ
Thank you. Best, Rik
Hi Julie, Iâm continually being told off by my granddaughters for not only using butter but slathering it on as if thereâs no tomorrow! I just say I was born in 1936 ,brought up on butter and beef dripping on toast, & Iâm still here, so letâs not worry eh?! â€
@@Ann-nv5sm oh absolutely, bring it on! đ
â@@Ann-nv5sm oh yes, beef dripping on toast. Or lots of butter, and of course beef spread. These spreads and pastes were / are UK versions of patĂ©.
That looks yummy Rik, especially on toasted sour dough bread, OMG, so crunchy and devine. I am accumulating a cook book here on your chanel. Take care. Love Debra xxx
You are very welcome. Thank you. Best, Rik
Rik, you cheer me up .The homage you pay to your recipes is wonderful. I love your expressions. And the butter input is fantastic! Thank you,Del
Thanks so much. Best, Rik
Potted Dog got me through my apprenticeship 1974 to 78 used to have it in my sandwiches for lunch 2 or 3 times a week got it from a little corner shop bakery on fresh plain tea cakes loads of butterđ
Thank you. Best, Rik
Nice! Sardine and tomato paste next please:)
Lovely! Thank you. Best, Rik
Hi Rik found the history of the Shippams brand in your video description very interesting, I didnât realise the company was first established in 1886. Wow - what a heritage! Thanks for sharing this video, I remember growing up you could buy ramekins of potted meats from the local butcher, not only was it enjoyed on toast, but here in the West of Scotland was also sliced up & served as part of a main meal when the new crop of Ayrshire baby potatoes were harvested, plated up with great slabs of creamy butter & sprinkled with copious amounts of chopped green tails - happy memories of simpler times!âșïž
Your creation certainly leaves those wee jars đ« of supermarket paste in the shade, thanks as always for sharing & allowing me to indulge myself in old & fond memories! xx đšâđłđđ«¶đ©·
Wow, David thank you for sharing. Liked reading this. Thank you. Best, Rik
@@BackyardChef đ
Wow, I'd never even thought of making my own potted beef. I might give this a go now, I just have to đ.
Thanks for showing us how it's made.đâ€
So tasty this - its tastes of beef! Thank you. Best, Rik
I've been wanting to make this and couldn't find a recipe i liked. This looks easy and tasty.
This tastes of beef too! Thank you. Best, Rik
Good call Rik, potted meat was a method of preservation way back in the 1700's. So many easy recipes have been lost by way of convenience. This one is a must do!
Thank you, John. This is tasty too, tastes like good beef. Best, Rik
So nice to see you using our iconic Australian Vegemite in this recipe, Rik!
Thank you. Best, Rik
Oh my word. đđ. Just listen to the crunch of that amazing bread đđ
The price of these meat spreads have gone way up in price these past few years..I can imagine how delicious yours was just now... I'm a big marmite lover đ So i would be adding some over the butter as well as in the beef đ. Mr G ,, has to tolerate me eating marmite every morning for breakfast , 53 years this july...đČđČđČđČ Toast is never the same without marmite.đ
Ha ha ha, my word! Henrietta - I love marmite on toast with scrambled eggs! Just the best, if no marmite I will do vegemite. Thank you. Best, Rik
never tried potted beef before (potted shrimp, yes). will give it a go as i have with many of your other recipes, esp. the indian ones. keep up the good work.
Thank you. Best, Rik
What a brilliant idea Rik! Ive made chicken liver pate many years ago but never beef paste which I love. đ
Thank you. Best, Rik
I love this recipe already! You used my familyâs favourite spread-Vegemite!!! We eat it everyday, so I am going to try this recipe⊠I love the French rillettes, and German liver wurst, so I think I will love this recipe too. Cheers from the home of Vegemite, Melbourne Australia đŠđș!
Thank you. Love to Melbourne. Best, Rik
Now your talking chef, takes me right back to my growing up in the 60s our local butcher made the best potted beef around, supposedly a poor man's pate, I loved it, great recipe and I can taste it now, thanks Rik.
Cheers, Harold. Recipes like this are disappearing so quickly - this is such a quick no cook recipe for a great product. No boiling bones and meat for hours. Thank you. Best, Rik
Hi Rik, thanks for sharing your knowledge on cooking, you make the recipes so easy to follow and straight forward, I have learnt a few things from watching your channel, I am sure all your subscribers really appreciate you. You really do deserve a spot on TV as a Chef, your way of no nonsense cooking would go down a storm.
Should be shown in schools too, donât think they do cookery like we did in the olden days đ
Wow! Thank you. Best, Rik
I'm not sure there is many schools covering cooking anymore. Thank you. Best, Rik
Now you're whistling Dixie! I love it. Nice on toast with a wee bit of brown sauce. It was a regular buy from my butchers. Not anymore. Thank you, Rik
Lovely! Can't beat a drop of brown on here. Nice one, Liz. Best, Rik
Kiaora Rik, hope you're well. Evie wants to know if some chopped fresh thyme would go nicely with the beef as it's cooking. She has a little herb garden with plenty of thyme ready to pick atm. We've had sooo many of your lovely recipes over the past 6 weeks, most of which she's prepared herself with very minimal input from me or her granddad. Thanks heaps for helping her to foster a love for cooking and sharing good kai with family and friends. Ta ta for now mate....your Kiwi friends, Ninny and Evie.
Hello, Hello wowzer, you are still here - thank you. Yes chuck it in! Keep at it Evie, always keep calm and go as fast as you like to - you will be a great Chef. Thank you. Best, Rik
Thank you so much for this!! You have resurected my Mum's recipe and I can't wait to try it. I remember my Grandma describing it from her British Raj days and my Mum successfully managed to replicate it. It's the 1 recipe I wished I'd paid more attention to while she was alive. It's absolutely delicious â€
You are so welcome! Thank you. Best, Rik
Great one Rik, I do similar with chicken livers
Thank you. Glad you are still here! Best, Rik
My parents were Yorkshire born and bred, but lived in the midlands for many years. We used to holiday in Yorkshire every year and loved the Yorkshire food, especially potted beef. We can't get the authentic version here, so will be having a go at making this as I really love it. Thank you for all your videos. Have only been watching for a few weeks but loving them all.
Thanks, Kathryn. Best, Rik
Hi Rick, I gave this a go two weeks ago, I split it into small glass yoghurt type pots and let the family members try it, Iâm now struggling to keep up with demand, it is absolutely fantastic! Your a star! Iâm doing toast toppers tonight, another fantastic recipe that I would recommend to everyone!
Cheers, Mick. Thanks for sharing, that's what this channel is about. Well done mate. Thank you. Best, Rik
Since coming to Canada, I've got into "canning" - by which we mean bottling. This spread would be perfect for pressure canning (and the higher temperature of pressure canning is required for meats to prevent botulism), and could keep on the shelf for months. After all, that is exactly what Shippam's did.
BTW, you've reminded me of another taste of childhood: Heinz Sandwich Spread!
Thank you. Best, Rik
Itâs different to find the Heinz sandwich spread these days, any recipe?
@@colleenpritchett6914 I did salad cream, ok will list it. Thank you. Bet, Rik
@@colleenpritchett6914 I think it was a mix of their salad cream and some kind of relish, a few experiments might be useful.
@@drmoss_ca Iâve tried with zero success to get that tang
Omg, that must be so delicious â€đ
Another to try. Never seen this. Thx for the recipeâ€ïžđđ«đź
Thank you. Best, Rik
Nice work once again, Chef. Good to see our Aussie Vegemite getting a plug!
Love the stuff, Peter. Thank you. Best, Rik
Hi Rik, I remember making this years ago and then I lost the recipe. This brings it right back to me and omg it is DEEEELICIOUS! Thanks, Rik!
Hope you enjoy. Thank you. Best, Rik
I love pate and especially Gentlemans's Anchovy Paste from F & M
Thank you. Best, Rik
Looks lovely great job rik im going to get one of those pressure cookers laterđ
Mate, they are so simple to use, Fantastic bit of kitchen kit (as you know I'm not sposered just use it) Thank you. Best, Rik
Yes I think I will get a lot of use from one đ
âCopious amounts of beef spread!â đ
What an excellent meal with a salad
Agreed! Thank you. Best, Rik
Lovely, this reminds me of my childhood. My nan used to take me to market and buy potted beef.
It was delicious đ
Thank you. Best, Rik
Wow, homemade potted beef, magic x
Thank you. Tastes like beef too! Best, Rik
First time I heard of potted beef was in a history video describing food preservation in the old days. I dare say your recipe looks much tastier
I would imagine the old recipes were very basic indeed. Thank you. Best, Rik
OMG. I am going to make this for my dad very soon. I cook for him - he is 96 and loves stuff on toast! Woo! I like your channel a lot because it's interesting to me in general for the UK influence, but also the far eastern recipes. Dad doesn't go for that (Thai, Korean, Chinese etc), but he is English and will take to this, I am sure :) And I love it too! My dad loves liver and onions (will use your recipe for that VERY soon) and for me? I am from a USA family with strong roots in the UK. It is important to me, so thank you for the ideas!ii I tracked down shredded beef suet after seeing your videos lol Hard to do!!!
Thanks for sharing, hope Dad enjoys. Thank you. Best, Rik
Wow!
Awesome eats!!
T.Y!â€
Ohio
Thank you too! Best, Rik
âOh look at thatââŠâŠâŠ.
Just love your recipes x
Glad you like them! Thank you. Best, Rik
Nice , I grew up in the seventy's we used to have this regularly, my mother used to buy it from somewhere, probably the market or a corner shop back then. I remember the clarified butter on the top yum yum.
Great memories. Thanks for sharing. Thank you. Best, Rik
Oh, great, Rik! I love this sort of spread and am definitely going to have a go. How long will it keep in the fridge? I live alone so it's just me drooling! Thank you for this
Potted beef sealed under butter can be kept in the refrigerator for up to 2 weeks, provided it is properly prepared and stored. The layer of clarified butter acts as a seal to keep out air and bacteria, which helps preserve the meat. Best, Rik
Most righteous! I'm going to make this, and then on a separate occasion, I'm going to do it with chicken curry spread. đ
Hope you enjoy. Thank you. Best, Rik
Lovely. Only ever had the spreads from out of jars from the supermarket. This is the first time I've seen a recipe for this. Didn't realise it was so easy to make. Nice one đđ
Hope you enjoy. Its tatstes of beef too! Thank you. Best, Rik
Excellent history lesson, fantastic explanation of origin.
Thank you. Best, Rik
Yum Yum Rik to this for many reasons! It reminds me of Deviled Ham made by Underwood here in the USA. Nothing better in the world even to this day for me. It saved me last year when I had major dental surgery too!
Thank you. Best, Rik
When my mother was a young girl, in the 1920âs, she had to have her appendix taken out. While in the hospital she dreamed that the devil on the Underwood can was poking her side with his pitchfork.
The magic of Vegemite. Aussie lady here. I often use it as stock
Thank you. Best, Rik
'Fantastic'! That just about sums it up for me! You are an inspiration to us all đ
Wow, thank you! I really appreciate that. Best, Rik
Going to have to attempt to make potted beef.
Read Agatha Christie books and she mentions potted fish and potted meat used for sandwiches. Always wanted to try yippee. đđđđđ
But hopefully not to murder somebody đ
Thank you. Best, Rik
I have never seen this before, it looks so good đ
Thank you. Best, Rik
Top notch ! â€
Very inspiring good sir.
Thank you. Best, Rik
Wowđ
My favourite. It cost nearly ÂŁ2 for a tiny pot at asda.
I'm making this regular. Always had it on bread and butter, never thought of trying on toast. But that looks awesome.
Thank you. Tastes like good beef too! Best, Rik
Fabulous Heritage recipe Rik †old school
Thank you. Best, Rik
I used to love a tub of Shiphams beef and onion spread. It was a nice treat to have it on crusty bread with plenty butter and sliced tomato. Shiphams is owned by Princes now and not the same at all. Iâm so glad youâve showed this recipe Rik. I always meant to make potted beef but never got around to it. Youâve reignited my desire to make it. Thanks. When you were taking a bite of that luscious toast, my mouth was actually watering lol.
It was a little crunchy for me to be honest. With the few gnashers I have. I like a little less crunch these days. Thank you. Best, Rik
The amount of butter you use you could be Polish! My Polish mother used so much butter on and in everything.
There is nothing better than butter.
Love this recipe and your channel.
Good to know! Thank you. Best, Rik
Vegemite rules! Thanks from Australia.
Thank you. Best, Rik
It just gets better and betterâŠThank you RikâŠ
Thank you. Best, Rik
My maiden aunt used to make a version of this every Christmas eve for family party, it was delicious that was in the fifty much appreciated to know how it was made
That is awesome! Thank you. Best, Rik
Potted meat from the local butchers was a great meal in the 60's/70's , the days of tripe, cow heel, pigs trotters , boiled ham .
.........nearly all gone now.!
Thank you. Best, Rik
Great pot chef. It enhances my
apetite. Good show my friend
Thank you. Best, Rik
Love this. used to always get 2 potted beef cobs for 60p each from the butchers when I used to go out for school dinners
Thank you. Best, Rik
Ive only ever read about this in Enid Blyton's books... cant wait to give it a tryâŁïžThanks, Rik.
Nice recipe this, Melany. Great beef flavour in the spread. Thank you. Best, Rik
Good grief Rik your a life saver not had this for a long time , Northern Englands answer to Pate but better cheer's mate đđđđđčđđčđ
Thank you. Best, Rik
drooooling again Rik !! XX
Thank you. Best, Rik
Remember that as a kid spot on rik wallop
Thank you. Best, Rik
That looks so delicious.
Thank you. Best, Rik
A loaf of sunblest, stalk butter and a pot of sandwich spread đ. Packed lunch of the 80s lol đ
Ha ha ha, yes! Thank you. Best, Rik
The dairy farmers must love you I havenât used that much butter in years, my mouth is watering watching you.â€
Thank you. Best, Rik
Another mouth watering recipe. Thanks Rik!
Thank you. Best, Rik
LOVE
Thank you. Best, Rik
Oh my goodness Rik Iâm going to have to make this it looks amazing , I make chicken liver pate but never knew you could make your own beef paste đone of my sons lived on the sardine and tomato flavour paste when he was little he loved it , thank you so much for this great recipe and the history info behind it ,I would love to see more paste or pate recipes if you have them ? Amanda xx
The sardine and tomato will be going up! This beef paste is excellent, not just saying that! It tastes of beef - I've been living on the stuff for ages. Thank you. Best, Rik
Yay, Australian Vegemite đđŠđșđ
Thank you. Best, Rik
Oh thank you for this, I love potted beef â€
Thank you. Best, Rik
Thank you for the work you put into the description, so interesting and helpful.
Glad you enjoyed it! Thank you. Best, Rik
Hi Rick thats looks amazing, I live in chesterfield and just to know and get to taste test the Sunderland family beef spread and canât wait to try this recipe. Keep up the good work.
Thank you. Best, Rik
This should be titled, for the American viewers, "Intro to Great British Food: Potted Beef".
I'm very interested in this recipe because its something I've never tried and its blowing my mind.
I wonder if vegetarians have hints on what substitutes for beef and is savory? Would it be some kind of mushroom?
Yes please give us some variations on spreadables, including the fish pastes.
Thank you. Best, Rik
Awesome thank you
Thank you. Best, Rik
I have never heard of it but maybe it's like a Pate.
It is indeed! Thank you. Best, Rik
Oh yeahhh, Iâd long forgotten about that stuff ! đđ
Thank you. Best, Rik
Oh my stars, that looks amazing!
Thank you. Best, Rik
Oh man does that look fantastic! Taste Vision!!!! Where are you! Thank you
Thank you. I've been eating it for breakfast and a fried egg. Amazing. Best, Rik
Best-lookong potted beef spread I've ever seen. From USA
Thank you, Mary. Tastes like real beef too! Best, Rik
I do a chicken spread very similar. I need to do the beef. All that butter. Yum
Lovely! Thank you. Best, Rik
Entrancing. Thank you, Chef Rik.
Thank you. Best, Rik
I do want to make this. Sounds delicious â€â€
Thank you. Best, Rik
I can taste it !
Thank you. Best, Rik
Glad to be on track on things I will eat looks good đ
Thank you. Best, Rik
Definitely making that! â€
Thank you. Best, Rik
I had this a thousand times when I was a kid, but it always came out of a can. This is deluxe, I'll be making this someday. The pressure cooker technique is the plan. Another good one Rik :)
The pressure cooker certainly helps with these recipes. Thank you. Best, Rik
Salivating watching this đđ
Thank you. Best, Rik
Vegemite you legendâŠâŠâŠ.. I very rarely use butter but when I do it is thick as, looked awesome.
Thank you. Best, Rik
I love your videos. Beef patĂš, lovely and very underrated. The original mix reduced down, fully seasoned and purĂ©ed could be used as a form of concentrated frozen stock for just about anything. Ps Good to see the numbers reflecting the quality and diversity of your work. PPS. Made grape vine leaf rolls with goat meat and cheese. Oh my, Iâve never had such an experience even though the leaves were past their best (the grower wouldnât let me take them until she was finished harvesting the very last of the crop).
I don't understand, mate. Who said it was Clarified butter (that was the old fashioned way) I clearly say melted butter 10:38 and its in the recipe ingredients as melted butter. Thank you. Best, Rik
@@BackyardChef I stand well and truly corrected. Sorry mate.
@@BackyardChef Comment now edited.
@@glenbaker4024 No worries mate - I had no idea at first - was checking everything. Thank you. Best, Rik
Look at that! (could not help myself) I like liver spreads.........
Me too! Thank you. Best, Rik
When I was young, 30 ish years ago, my parents would buy jars of spreadable meat. Not sure what type, but on freshly toasted bread just spread it and it was so great. Had a almost spice'd taste, but I think it had liver or something in it also. I brought some a few years ago, and it was not the same. Was just too salty and not the same taste. I think I would like to try to make this homemade.
Thank you. Best, Rik
Potted Beef, one of my all time favourites in the 60's, I remember Shiphams, along with Salmon paste, both in the little jars đ....
Shippham's had many back in the day. Thank you. Best, Rik
@@BackyardChef they did, now there's a challenge, salmon paste recipe...