Click on the image, above to submit to Pinterest.

Potted Hough

Potted Hough is a traditional Scottish recipe for a shin of beef preserved by potting. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Potted Hough.

prep time

20 minutes

cook time

375 minutes

Total Time:

395 minutes

Additional Time:

(+chilling)

Makes:

6

Rating:

Tags : Spice RecipesBeef RecipesScottish Recipes

Potting is the process of setting chopped meat in a liquid that is either made from butter or, if it's a piece of meat from the gelatine in the meat (which is why shin is a popular cut for potting). Indeed, 'hough' is the Scottish name for a shin of beef and this is a very traditional dish going back to the 18th century. Typically it's used as a sandwich filling for picnics or is served on toast as supper time.

Ingredients:

1.lkg beef shin (on he bone), with the bone cracked
salt and black pepper, to taste
pinch of cayenne pepper
pinch of ground allspice

Method:

Add the meat to a large saucepan along with the spices. Add just enough cold water to cover then bring to a boil. Skim any fat off the surface of the water, turn the heat down to a low simmer then cover and allow to cook gently for at least 6 hours.

Remove the meat and set aside, strain the liquid and set aside to cool completely. At this point remove any fat from the surface. Take the meat off the bone and chop as finely as you can. Return the meat and stock to the pan, adjust the seasonings and return to a boil. Reduce to a simmer and cook for a further 15 minutes.

Lightly butter some ramekins then divide the meat mixture between them. Allow to cool then place in the refrigerator until set. Unmould and serve.