Jugged Steak Food

JUGGED STEAK

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.

BERKSHIRE JUGGED STEAK

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.