Potted Hough

Hough is the Scottish name for "shin" and is a very traditional dish.

900g (2lb) Beef Hough (shin of Beef on the bone), cracked
Pinch Cayenne
Pinch Ground All-Spice
Salt and Pepper

Place the meat into a large saucepan with seasonings, cover it with cold water.
Bring to the boil.
Allow to simmer on a very low heat for six hours, skimming as necessary.
Remove the meat, reserving the cooking liquid.
Strain the liquid, allow to cool, again skimming off any fat.
Remove the meat from the bone and mince and return it to the stock.
Adjust the seasoning and simmer for around 15 minutes.
Divide the mixture into small moulds or dishes.
Place in the refrigerator to set.
Turn out when cold and completely set.
Unmould to serve.

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Potted Hough

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