Jugged Steak Recipes
BERKSHIRE JUGGED STEAK
a simple, but delicious recipe, that has its origins in the cauldron cookery of the Middle Ages, when a number of different dishes were boiled together in one large pot.
Provided by MarieRynr
Categories Meat
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cut the steak into small, neat cubes and place in a tall, narrow casserole that has been rinsed out in cold water.
- Stick the onion with the cloves and add to the meat.
- Rinse the carrots and celery in cold water, drain well and add to the meat.
- Season, then add the mushroom ketchup and the parsley bundle (bouquet garni).
- Do NOT add any fat, stock or water.
- Cover with a piece of kitchen foil and place the casserole lid firmly on top.
- Place in a saucepan of boiling water and stew for 2 hours, topping up the water in the saucepan as necessary.
- Before serving, discard the herbs and the cloves from the onion and then slice the onion and return to the casserole.
- Serve with boiled potatoes and a green vegetable.
Nutrition Facts : Calories 365.1, Fat 20.8, SaturatedFat 8.2, Cholesterol 103.8, Sodium 142, Carbohydrate 6.7, Fiber 1.6, Sugar 3.2, Protein 35.9
JUGGED STEAK
Jugging is a traditional British method of slow cooking which retains all the flavours of the meat while mingling them with those of the other ingredients. When I was a young child in Scotland, it was a treat to have jugged rabbit at my grandmother's house. Alas, in the early 1960s the British government killed just about all of the rabbits in Britain by deliberately spreading some fatal disease to control the population. Therefore, rabbit became a rather expensive delicacy and most Brits took to jugging other meats instead. Jugging originated in the Dorset area of England.
Provided by Millereg
Categories Stew
Time 3h25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 325°F degrees.
- Toss the meat in the flour, shaking off excess.
- Put into an oven-proof casserole dish.
- Add the onion and cloves, pour in the port and just enough stock to cover the meat.
- Cover and bake for 3 hours, until the meat is tender.
- Meanwhile, mix together the sausage meat, breadcrumbs and parsley, form the mixture into 8 balls.
- 40 minutes before the end of the cooking time, stir the redcurrant jelly into the casserole.
- Add the sausage meat balls and cook, uncovered, until the meat balls are cooked and slightly brown – do NOT overcook the meat balls.
- Skim off any excess fat and serve hot.
Nutrition Facts : Calories 633.2, Fat 42.5, SaturatedFat 15.4, Cholesterol 131.6, Sodium 863.4, Carbohydrate 18.8, Fiber 0.9, Sugar 5.1, Protein 35
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