RCI-SP.004.0127.001
Dorset Jugged Steak
right|Dorset Jugged Steak
Prep5 min
Cook10 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- Stewing Steak - 700 g (1* lb)1 unitin 2.5 cm (1 inch) cubes,
- 1 unit
- Onion - 1 medium1 unitsliced,
- - 41 Cloves
- port - 150 ml (* pint)1 unit
- beef stock - 450 ml (* pint)1 unitto cover,
- Sausagemeat - 225 g (8 oz)1 unit
- Fresh breadcrumbs - 50 g (2 oz)1 unit
- Fresh parsley - 2 tbsp1 unitchopped,
- Redcurrant jelly - 1 tbsp.1 unit
Method
1
Cut the stewing steak into 2.5 cm (1 inch) cubes and coat evenly with plain flour, shaking off any excess.
2
Heat a large, heavy-bottomed casserole dish or Dutch oven over medium-high heat and brown the floured steak in batches, turning occasionally, until well-colored on all sides.
8 minutes
3
Remove the browned steak and set aside, then add the sliced onion and garlic cloves to the dish, cooking gently until softened and lightly golden.
5 minutes
4
Return the steak to the dish and deglaze with the port, scraping the bottom to lift any browned bits, then pour in the beef stock to cover the meat.
2 minutes
5
Break up the sausagemeat with your fingers or a fork, then mix it with the fresh breadcrumbs and chopped parsley to form a paste.
6
Drop spoonfuls of the sausagemeat mixture into the stewing liquid, distributing them evenly throughout the dish.
7
Bring the contents of the casserole to a simmer, then cover with a lid and transfer to a preheated oven at 160°C (320°F).
3 minutes
8
Cook in the oven for approximately 1 hour 45 minutes, or until the steak is very tender, stirring occasionally and checking that the liquid hasn't reduced too much.
105 minutes
9
Remove from the oven and stir in the redcurrant jelly, allowing it to dissolve into the sauce.
10
Return to the oven for a final 10 minutes to allow the flavors to meld.
10 minutes
11
Taste and adjust the seasoning with salt and pepper as needed before serving in warmed bowls.