Berkshire jugged steak recipe
Berkshire Jugged Steak recipe
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|450 g||rump steak|
|1||onion, just peeled|
|2||carrots, peeled and diced|
|2 stalk(s)||celery, trimmed and diced|
|salt and black pepper|
|2 tsp||mushroom ketchup|
|1 small||bay leaf|
Cut the meat into small pieces. Divide the meat in a high rimmed and narrow casserole dish (rinsed with water). Stick the cloves into the onion and place the onion into the dish. Add the carrots and celery. Season with salt and pepper. Drizzle with the mushroom ketchup.
Tie the parsley and bay leaf with kitchen twine and add into the dish. Do not add any fat, stock or water. Cover the dish with aluminium foil and seal firmly. Transfer the dish into a wide saucepan with boiling water and stew for 2 hours. Add more water if needed.
Remove the parsley and bay leaf and the onion before serving. Remove the cloves from the onion then slice the onion and put back into the casserole.
Serve hot with boiled potatoes and green vegetables.
ca. 30 min
Cooking / Baking Time:
ca. 2 hrs
Grade of difficulty:
Calories per portion:
Reference: Berkshire jugged steak recipe
Recipe type: xarchivex
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