Scottish Powsowdie

Name: Scottish Powsowdie
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 8 servings
Ingredients: 1 pound lamb or deer tongues; 2 lamb or deer shanks; 2 pig's trotters; salt; 1/2 cup dry green peas; 1 rutabaga; 1/2 pound barley; 2 leeks; 2 talks celery; 1/2 cup chopped parsley; Black pepper to taste

User Reviews

4.8

27 reviews

Excellent

Prep Time
30 mins
Cook Time
4 hrs
Total Time
4 hrs 30 mins
Servings
8 servings
Calories
247 kcal
Course
Main Course, Soup, Lunch
Cuisine
British

Scottish Powsowdie

Elizabeth Hodge

Report

This is a delicious stew made from humble ingredients. It takes a while to come together, so make it on a weekend or day off. You can also make it in stages and refrigerate the components as you go. The finished stew keeps for a week in the fridge and freezes well.

Share:

I Made This!

Be the first!

Print

8 people printed this

Save this

Be the first!

Ingredients

Servings

1 pound lamb or deer tongues (see below for alternates)
2 lamb or deer shanks
2 pig's trotters
salt
1/2 cup dry green peas
1 rutabaga, peeled and cut into chunks
1/2 pound barley
2 leeks, white and light green parts, sliced thin
2 talks celery, chopped
1/2 cup chopped parsley
Black pepper to taste

Add to Shopping List

Instructions

Put all the meats in a large pot, bring this to a boil and let it cook for a minute or two. Pour off the water and discard, rinse the meats under cole water and clean the pot. This process "cleans" the meats and will limit the froth that forms on the actual broth.
Put the meats back in the pot and cover with water by about 2 or 3 inches. Bring to a simmer and skim any froth. Pour in the dry green peas. Add a tablespoon or two of salt and let this simmer gently until everything is really tender, which will be about 3 to 4 hours.
Remove all the meats carefully. Let them cool on a baking sheet for a bit. If you are using tongues, you will need to peel the skin off them while they're still warm. If you have trouble, use a paring knife. Discard all the bones from the trotters (there are many) and the shanks. Roughly shred the shank meat and finely mince the various bits of trotter. Cut the tongues into chunks.
Put all this back in the pot and add the barley, rutabaga, leeks and celery. Let all this simmer until the barley and rutabaga are tender, about 40 minutes. Adjust the seasonings with salt and black pepper and add the parsley. Serve with bread and beer.

Notes

The stew thickens over time. You might want to reheat it with a bit of broth or water to thin it out. It will also completely set up in the fridge because of the gelatin. Fear not. It liquifies on the stovetop.
If you lack or don't want to source trotters and tongues, use shoulder or more shanks. I'd also recommend adding a teaspoon or two of gelatin, mixed first with some of the cooking water, into the pot.
If it pleases you, add 1 or 2 chopped carrots.
One nice, but not traditional, addition, is to "German" this up with some sour cream and sauerkraut. Add it to taste in your bowl.

Nutrition Information

Show Details

Calories 247kcal (12%) Carbohydrates 36g (12%) Protein 19g (38%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Cholesterol 38mg (13%) Sodium 67mg (3%) Potassium 594mg (17%) Fiber 10g (40%) Sugar 4g (8%) Vitamin A 764IU (15%) Vitamin C 20mg (22%) Calcium 69mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 247 kcal

% Daily Value*

Calories	247kcal	12%
Carbohydrates	36g	12%
Protein	19g	38%
Fat	4g	6%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Cholesterol	38mg	13%
Sodium	67mg	3%
Potassium	594mg	13%
Fiber	10g	40%
Sugar	4g	8%
Vitamin A	764IU	15%
Vitamin C	20mg	22%
Calcium	69mg	7%
Iron	3mg	17%