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Potted BEEF Spread Iconic BRITISH Spread

Byamazingfoodstv


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.
👇 RECIPE BELOW
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
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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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47 Comments

  1. 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

  6. 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 ❤

  9. 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.

  11. Rik, Am I correct in assuming you could substitute liver for beef and produce a reasonable liverwurst spread??? (Pls, Pls) In all seriousness thank you for this great, nostalgic walk through memories and to be able to have them again. God bless.

  24. I love your videos. Beef patè, lovely and very underrated. The original mix reduced down, fully seasoned and puréed 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, I’ve never had such an experience even though the leaves were past their best (the grower wouldn’t let me take them until she was finished harvesting the very last of the crop).

  41. 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!!!

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