Berkshire jugged steak recipe

Berkshire Jugged Steak recipe

This article was published by: Matthew

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♼ Recipe origin is unknown. Berkshire jugged steak recipe, recipe Rating: 4.6
Number of votes:97 

Ingredients

450 g	rump steak
1	onion, just peeled
10	cloves
2	carrots, peeled and diced
2 stalk(s)	celery, trimmed and diced
	salt and black pepper
2 tsp	mushroom ketchup
3 sprig(s)	parsley
1 small	bay leaf

Instructions

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.

Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 2 hrs
Grade of difficulty:
easy
Calories per portion:
n/a