GREEN PEPPERCORNS ARE THE UNRIPE BERRIES of the pepper plant; you already know them dried as common black peppercorns. The green berries are highly perishable, so when they’re not freeze-dried, they’re often packed in brine to preserve. Fresher and milder than black peppercorns, they still bring a bit of texture and some heat to otherwise mild potted beef, along with a slight salty and tart flavor from the brine. Brined green peppercorns are usually easy to find in gourmet markets and Asian specialty stores. If you can’t get your hands on any, soak dried green peppercorns in a solution of equal parts of warm meat stock and white vinegar. The berries will soften and plump, which heightens their peppery tang.
Potted beef is delicious spread onto crisp rye toast as a snack. To make an elegant starter, serve it with cucumber spears that have been drizzled with rice vinegar and sprinkled with sea salt and white pepper.
MAKES
4 SERVINGS
8 tablespoons / 120 grams unsalted butter
½ teaspoon freshly grated nutmeg
½ teaspoon ground ginger
½ teaspoon salt
¼ teaspoon cayenne pepper
2 garlic cloves, peeled and minced
½ teaspoon freshly ground black pepper
12 ounces / 340 grams braising steak fillets, fat and sinew removed
PEPPERCORN TOPPING
2 tablespoons / 30 grams unsalted butter
4 teaspoons green peppercorns in brine, drained
Preheat the oven to 300°F / 150°C.
Put the butter in a small saucepan and sprinkle in the nutmeg, ginger, salt, cayenne, and garlic cloves. Sprinkle on the black pepper and warm over a low heat. Allow the butter to melt slowly, stirring occasionally.
Cut the beef into 4 or 5 large chunks and place them in a small 1-quart / 950-milliliter baking dish with a lid. Pour the melted butter mixture over the beef.
Place the baking dish on a baking sheet and cover it with a tightly fitting piece of foil or the lid. Bake for 1½ hours, remove the dish from the oven, and turn the beef pieces over. Cover the baking dish again tightly and bake for an additional hour, until the beef is very tender.
Test for doneness by pressing a fork against a piece of beef. If it shreds easily, it’s done. If not, cover the dish tightly again and return it to the oven for another 30 minutes. Test again, and when done, uncover and allow it to cool on the countertop for 30 minutes.
Using a fork, shred the beef and mix with the butter, garlic, and pan juices until the mixture is like a coarse pâté. Transfer to a small glass or ceramic bowl and smooth the surface.
For the peppercorn topping, melt the butter slowly in a small saucepan over low heat. Spoon off any white foam that rises to the surface, leaving clarified butter in the pan. Carefully spoon the clarified butter onto the potted beef, leaving the white sediment from the butter at the bottom of the pan. Scatter the peppercorns over the top of the butter layer. I store mine on a cold, marble slab in the pantry for up to 3 days, or you can store them in the refrigerator for up to a week.