SERVES 4
goog shin of beef on the
bone (ask your butcher
to crack the bone)
1 large carrot, peeled and
cut into large chunks
1 leek, trimmed and cut
into large chunks
1 onion, trimmed and cut
into large chunks
2 bay leaves
1/4_1/2 tsp cayenne
pepper, to taste
1/2 tsp allspice
1/2 tsp black peppercorns
1 mace blade
sea salt and black pepper
handful of flat -leaf
parsley, leaves only,
chopped
TO SERVE
sourdough bread, freshly
toasted, or country
bread slices
piccalilli or pickled
gherkins
52 SAVOURIES WITH TOAST
Potted hough
Hough is the Scottish name for shin of beef on the bone,
an inexpensive flavoursome joint with a little more fat
than most other beef cuts. Here it is braised until tender,
then the meat is taken off the bone, shredded and mixed
with the reduced stock prior to potting. It is not essential
to cover the potted meat with a layer of fat, but it is best
consumed within 4-5 days.Place the beef in a large cooking pot and add enough cold water to
cover. Bring to the boil, then reduce the heat to a simmer and skim off
any froth or scum that rises to the surface. Continue to skim until the
liquid is pretty much clear, then add the flavouring ve getables, bay
leaves, spices and seasoning. Partially cover the pan and simmer very
gently over a very low heat for 4-41/2 hours until t,p beef is meltingly
tender, skimming off any scum from time to time.When the beef is ready, remove the pan from the heat and allow the
beef to cool in the liquor. When cool enough to handle, lift out the
beef and shred the meat from the bone. Put into a large bowl, cover
and set aside.Strain the stock through a fine sieve into another pan. Boil steadily for
'5-20 minutes or until reduced by three-quarters, to about 250-300ml.
Season the reduced stock generously to taste, then pour over the
shredded meat to bind. Taste and adjust the seasoning once again, and
mix in the chopped parsley. Divide between four small ramekins,
packing the meat in well. Cool completely, then chill until set.Remove from the fridge about 30 minutes before serving. To unmould,
dip a ramekin in a bowl of hot water for a few seconds, then invert
and tip out onto a plate. Serve with warm sourdough toasts or rustic
country bread and piccalilli or pickled gherkins on the side.