Potted Ox Cheek is a traditional Scottish recipe for a classic dish of an ox cheek stewed with calves' feet and gravy until the mixture jellifies, where the meat is then potted in the jelly. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Potted Ox Cheek.
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Ingredients:
1 ox cheek
2 calves' feet (fore-feet are best)
300ml meat gravy
salt and freshly-ground black pepper, to taste
Method:
Combine the ox cheek and feet in a large pan. Cover with plenty of water and bring to a boil. Reduce to a simmer, cover the pan and cook gently for between 4 and 5 hours, or until the meat comes easily away from the bones.
Drain the meat, strip off the bones and chop very finely. Season well with salt and black pepper, then place into a pan and mix with the gravy.
Bring to a boil, reduce to a simmer and cook for 30 minutes. Turn the resultant mixture into a dish (or divide between individual ramekins) and set aside to cool and set before serving.
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