Potted hough with mustard sauce

Potted hough with mustard sauce


5 people made this

About this recipe: A Scottish savoury beef jelly – ‘hough’ is Scots for shin – this is a delicious, nutritional dish. The beef is lean and packed with a wide range of nutrients, including valuable minerals, particularly iron and zinc.

Chrissie Lloyd

Serves: 8 

  • 800g (1lb 12oz) boned shin of beef
  • 1 teaspoon salt
  • 1 large outer celery stick, halved
  • 3-4 sprigs each of parsley and thyme
  • ½ teaspoon black peppercorns
  • ½ teaspoon allspice berries
  • 2 small bay leaves
  • Handful of onion skins
  • 1-2 tablespoons medium
  • Amontillado sherry
  • 2 sachets gelatine, 20g (¾ oz) in total
  • Mustard and cress to garnish
  • For the sauce
  • 4 teaspoons English mustard powder
  • 150ml (5fl oz) sour cream

Prep:15min  ›  Cook:9hr  ›  Ready in:9hr15min 

  1. Put the beef into a large saucepan or stockpot, about 3 litres (5¼ pints) in capacity. Cover with water, add the salt and bring slowly to the boil. Simmer for 1 hour, skimming the scum off at regular intervals and adding a cup of cold water from time to time to replace lost liquid, until no more scum rises from the beef.
  2. Add the celery, parsley, thyme, peppercorns, allspice berries, bay leaves and onion skins. Partially cover and simmer for a further 2 hours until the meat is beginning to fall apart, skimming occasionally.
  3. Lift out the meat and set aside to cool. Strain the stock into a deep bowl, discarding the flavourings. Add salt to taste. Leave to cool completely, then skim off any fat from the surface.
  4. Strain again, through a sieve lined with muslin and transfer 900ml (1 pint 12fl oz) to a 1.5 litre(2¾ pint) bowl, stirring in sherry to taste. Shred the cooked beef, cover and refrigerate.
  5. Measure another 300ml (½ pint) stock into a small bowl (adding water if there is not enough) and sprinkle the gelatine on top. Leave to swell, then stand the bowl in a small pan of boiling water and leave until completely clear, putting the pan over a low heat if necessary. Stir the dissolved gelatine into the strained stock, then add the shredded meat. Chill to set.
  6. Up to 1 hour before serving, make the sauce: mix the mustard with 1 tablespoon cold water and leave for 10 minutes. Stir in the sour cream.
  7. To serve, dip the bowl briefly into a sinkful of very hot water, to loosen the hough. Put the serving plate over the bowl and invert to unmould the jelly. Garnish with mustard and cress and serve with cherry tomatoes, crusty bread and the mustard sauce.

Nutrients per serving, when serving 8

Vitamins B12, B6

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Reviews (1)


No Scottish housewife would even consider adding gelatine to her potted hough as this cut of meat contains enough gelatine itself. The addition of extra gelatine makes it too stiff and rubbery! - 12 Apr 2013

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