Scottish Potted Hough

Recipe by: Emily October 29, 2019 Beef

Description

Hough is the meat and bone from the shin or leg of a cow, boiled in water until it reduces and becomes tender, with black pepper added, then it's left to cool to make a potted meat in it's own jelly which is served cold. Fantastic when served over Christmas and New year in Scotland.

Ingredients

2-3lbs of beef shank with the bone (or just ask your butcher for a hough bone if you live in Scotland)
Salt and pepper
Water

Directions

Firs,t remove the meat from the bone and cut into cubes or chunks.

Second, place meat, bones and "tons" of pepper into a large pot and cover with water (you can never add too much pepper - the pepperier the better).

Third, bring to boil and keep simmering for 3 h.Keep an eye on the meat and water mixture, keep topping up with boiled water as needed, making sure you keep the meat and bones covered with water.

Fourth, once the meat is tender and soft, check the liquid mixture to see if it will set. (It will set and turn to jelly later if the mixture is a little sticky when manipulated between you thumb and forefinger).

Fifth and final, once ready, break up the meat with a fork, while still on the liquid, pour into containers or ramekins.

Enjoy!

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