Meldrum Potted Hough
Yield
6 servingsPrep
30Cook
Ready
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
beef shin
boneless |
* |
| 1 | each |
bone marrow
cut into pieces |
* |
| 1 | each |
beef knuckle bone
cut into pieces |
* |
| 2 | teaspoons |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| ½ | teaspoon |
allspice
|
|
| 3 | each |
bay leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
beef shin
boneless |
* |
| 1 | each |
bone marrow
cut into pieces |
* |
| 1 | each |
beef knuckle bone
cut into pieces |
* |
| 1E+1 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 2.5 | ml |
allspice
|
|
| 3 | 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.
