Jugged Steak Recipe at MyDish

Jugged Steak

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Method

  • 1.Pre-heat oven to 325°F degrees.
  • 2.Toss the meat in the flour, shaking off excess.
  • 3.Put into an oven-proof casserole dish.
  • 4.Add the onion and cloves, pour in the port and just enough stock to cover the meat.
  • 5.Cover and bake for 3 hours, until the meat is tender.
  • 6.Meanwhile, mix together the sausage meat, breadcrumbs and parsley, form the mixture into 8 balls.
  • 7.40 minutes before the end of the cooking time, stir the redcurrant jelly into the casserole.
  • 8.Add the sausage meat balls and cook, uncovered, until the meat balls are cooked and slightly brown. Do NOT overcook the meat balls.
  • 9.Skim off any excess fat and serve hot

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    Ingredients

    • 1 ½ lbs steak cut into 3/4-inch cubes
    • 1 ounce plain flour
    • 1 medium onion sliced
    • 4 cloves garlic
    • 5 fluid ounces port wine
    • 15 fluid ounces beef stock enough to cover
    • 8 ounces sausage meat
    • 2 ounces fresh breadcrumbs
    • 2 tbsp. fresh parsley chopped
    • 1 tbsp. red currant jelly

    By Views 1085  Added Sun Aug 31 2008


    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

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