Prep 10 mins
Cook 4 hrs
This is from my Grandmothers hand written recipe book. Have not made this yet but do remember eating it and it was good! Hough is an old Scottish word for shank of beef but is used up here now for ham as well.
- 453.59 g shin beef
- 907.18 g beef, shin bone or 907.18 g knuckle veal
- 4.92 ml salt
- 2.46 ml allspice berry
- 1 mace blade
- 2.46 ml black peppercorns
- 1 bay leaf
- place the meat and bone in a large pan and add enough cold water to just cover.
- tie the bay leaf and spices in a piece of muslin and add to the pot.
- bring to the boil, skim and simmer for 3-4 hours.
- drain the stock from the pan but don't throw away, flake the meat from the bone and shred or chop it finely.
- place the meat and stock back in the pan and taste for seasoning. boil again for another 10 mins or so to reduce the liquid. (N.B. this is how it was written but I think seasoning may be better left until liquid has reduced).
- pour the mixture into moulds or small bowls and leave to cool.
- Chill and serve with oatcakes and a good strong mustard or piccalilly.
i don't think it would be fair of me to give this a rating since i made so many changes, but we definitely enjoyed this. i served it as an appie for my burns night supper. i used all beef shank, and used mixed pickling spice in place of the seasonings. i also did this in stages, boiling the beef one day and allowing it to cool overnight. i was able to skim off a lot of fat that way. i shredded the beef in the food processor and returned it to the broth, which was plenty concentrated enough to gelatinize when chilled and hold it all together. as suggested, it was served with oatcakes and jalapeno mustard, which gave a nice kick. today we had some of the leftover hough sliced into a sandwich and spread with the mustard. yum!