Читать книгу Gordon Ramsay’s Great British Pub Food - Gordon Ramsay - Страница 39

sourdough bread, freshly toasted, or country bread slices

piccalilli or pickled gherkins

Hough is the Scottish name for shin of beef on the bone, an inexpensive flavoursome joint with a little more fat than most other beef cuts. Here it is braised until tender, then the meat is taken off the bone, shredded and mixed with the reduced stock prior to potting. It is not essential to cover the potted meat with a layer of fat, but it is best consumed within 4–5 days.

Place the beef in a large cooking pot and add enough cold water to cover. Bring to the boil, then reduce the heat to a simmer and skim off any froth or scum that rises to the surface. Continue to skim until the liquid is pretty much clear, then add the flavouring vegetables, bay leaves, spices and seasoning. Partially cover the pan and simmer very gently over a very low heat for 4–4 1/2 hours until the beef is meltingly tender, skimming off any scum from time to time.

When the beef is ready, remove the pan from the heat and allow the beef to cool in the liquor. When cool enough to handle, lift out the beef and shred the meat from the bone. Put into a large bowl, cover and set aside.

Strain the stock through a fine sieve into another pan. Boil steadily for 15–20 minutes or until reduced by three-quarters, to about 250–300ml. Season the reduced stock generously to taste, then pour over the shredded meat to bind. Taste and adjust the seasoning once again, and mix in the chopped parsley. Divide between four small ramekins, packing the meat in well. Cool completely, then chill until set.

Remove from the fridge about 30 minutes before serving. To unmould, dip a ramekin in a bowl of hot water for a few seconds, then invert and tip out onto a plate. Serve with warm sourdough toasts or rustic country bread and piccalilli or pickled gherkins on the side.