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03 January 2013,23:24 by
J.Sujatha

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VICTORIAN POTTED HOUGH

This dish is perfect for those who are health wise. With the equal amount of protein in beef,fewer ingredients to fix, and light seasoning can give you a mouthwatering taste. This Victorian Potted Dish is Scottish dish that require a longest period of preparation to achieve the best taste and perfect aroma. But don’t hesitate, in this dish you will get the best of what you spend for.
Serves :
7

Preparation Time :
2 hours

Cooking Time :
3 hours

Preparation Method :

  • Place the meat and bone in a large pan and cover with the beef stock.
  • Bring the stock to the boil, reduce the heat and simmer it gently for 3 hours, until the shin of beef is really tender.
  • Shred the meat finely, including any meat from the shin bone, and set it aside.
  • Place the bone back in the pan, with the stock and the rest of the ingredients, boiling rapidly until the liquid has reduced by half.
  • Remove the bones, peppercorns and bay leaf.
  • Place the shredded meat in a large basin or individual moulds, pour over the stock and leave to cool for atleast 2 hours.
  • Place the basin or moulds in the refrigerator for a day to allow the potted beef to set.

INGREDIENTS

  • 900 grams shin of beef (hough) 
  • 900 grams shin bone 
  • 1.75 litres Basic Beef Stock
  • 1 teaspoon salt
  • Freshly ground black pepper (as per taste) 
  • 6 black peppercorns 
  • A generous pinch of allspice 
  • 1 bay leaf

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