Potted Hough recipe

July 2024 · 2 minute read

A delicious cold dish using Scotch Beef PGI , Potted Hough can be enjoyed in so many ways

From the Scots word for “shin”, Potted Hough is a delicious cold dish to enjoy in a sandwich on a picnic, on toast for supper, or as a luxurious starter similar to a French confit.

The slow cooking process makes the beef wonderfully tender, and while it refrigerates it absorbs the spicy flavours, becoming beautifully rich and savoury.

Serves 6-8
Prep time: 30 mins
Cooking time: 6 hours

Ingredients

Method

  • Place the ingredients into a large pan and cover with cold water. Bring to the boil, skim off the froth, then simmer gently for six hours.
  • Sieve the liquid into a separate pan and set aside to cool.
  • Remove all the meat and gelatin from the bone, mince or shred the mixture as finely as possible and refrigerate.
  • Skim off the fat from the surface of the stock and return the shredded mixture to the liquid. Season with salt and pepper to taste.
  • Bring to the boil and simmer for a further 20 minutes.
  • Wet some small moulds or dishes and divide the mixture between them. Refrigerate until set (overnight).
  • Remove from the moulds to serve or eat straight from the dish on traditional Scottish oatcakes or wholemeal toast.  
    • Scotch Beef – always a cut above

    Only beef sourced from selected Scottish farms that adopt the best practice in animal welfare can be called Scotch Beef PGI. Go to tgr.ph/scotchbeef to find out how to prepare delicious, healthy meals from this premium food.

    For more information on Scotch Beef, visit scotchkitchen.com, like the Facebook page and follow on Twitter.

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