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Meldrum Potted Hough

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Submitted by kidcooker

YIELD

6 servings

PREP

30

COOK

READY

Ingredients

3 1.4
POUNDS KG BEEF SHIN
boneless *
1 1
EACH EACH BONE MARROW
cut into pieces *
1 1
EACH EACH BEEF KNUCKLE BONE
cut into pieces *
2 1E+1
TEASPOONS ML SALT
½ 2.5
TEASPOON ML BLACK PEPPER
½ 2.5
TEASPOON ML ALLSPICE
3 3
EACH EACH BAY LEAVES *

Directions

Have the butcher cut the meat in 2 inch pieces.

Put the meat and bones in a heavy aluminum or metal pan and cover with water (about 4 cups).

Add salt, pepper, allspice and bay leaves.

Bring water to a boil, then lower heat and simmer, covered, until meat is tender, which will take at least three hours.

Remove bones and bay leaves and discard.

Take the meat from the pan and cut it into small chunks.

Put meat and cooking liquid from pan into a large bowl.

Skim off the fat that floats to the top of the liquid.

Refrigerate bowl for a hour or so, until its contents have molded firmly.

It can also be removed from the bowl after step eight and left to set in smaller bowls for individual use.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 2g (0.1 oz)
Amount per Serving
Calories 0 0% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 786mg 33%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
 

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