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Schnase Potted Beef

A bulk, make-ahead recipe for easy preparation at meal time.

Beef
Serves36
Yields12 pints
Prep0:30
Baking time5:30
Total6:00
Meat Dishes & Casseroles

Ingredients

Directions

1.

Using Bell canning jars (pint-sized), BOIL lids and flats to sterilize; WASH jars.

2.

TRIM large fat pieces from roast(s) and then CUBE; PACK cubes into jars, using 12-14 ounces meat per jar.

3.

ADD 1/8 teaspoon coarse (Kosher) salt to each jar.

4.

SCREW on lids and flats, finger tight.

5.

PLACE hand towel on cookie sheet; PLACE jars on towel; SET in cold oven on lowest rack position.

6.

SET oven to 250°; COOK for approximately 2 1/2 hours or until meat starts to bubble; then COOK for three more hours.

7.

SHUT off oven and leave until cool; CHECK flats for seal; TIGHTEN lids.

Use beef for a quick and tasty meal, such as with gravy over biscuits or as a hot roast beef sandwich.

Jars may be stored at room temperature for up to a year. Skim off fat before using.

By a hand-me-down from the Schnase family.

Entered by Tom King via MasterCook

Nutrition

Per Serving (excluding unknown items): 263 Calories; 20g Fat (69.0% calories from fat); 20g Protein; 0g Carbohydrate; 0g Dietary Fiber; 73mg Cholesterol; 142mg Sodium. Exchanges: 3 Lean Meat; 2 Fat.