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 :

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.