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  • Berkshire jugged steak recipe

Berkshire jugged steak recipe

Posted on May 8th, 2021
by Matthew
Categories:
  • Recipes

Berkshire Jugged Steak recipe


This article was published by: Matthew

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⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.
  • berkshire
  • jugged steak
  • savory
  • slow-cooked

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Berkshire jugged steak recipe is a classic dish that originates from the Berkshire region of England. This hearty and flavorful recipe involves slow-cooking tender cuts of beef in a rich and savory gravy. The long cooking time allows the flavors to meld together, resulting in a melt-in-your-mouth texture and an explosion of taste. Perfect for a cozy family meal or a special occasion, this recipe is sure to impress.

Keywords: Berkshire, jugged steak, recipe, slow-cooked, savory.

Berkshire jugged steak recipe details


By thesmartcookiecook.com
A recipe of Berkshire jugged steak recipe. Read more below.
Berkshire jugged steak recipe, recipe Rating: 4.6
Number of votes:108


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



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As seen in:as seen inThe recipe has been tried out and should turn out to be tasty (with respect to one's subjective taste). In case you get poor results kindly re-check the instructions and repeat the process. If you find an error or have a complaint, do not hesitate to leave a comment or contact us via contact form.

Reference: Berkshire jugged steak recipe

Recipe type: xarchivex

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  • berkshire
  • jugged steak
  • savory
  • slow-cooked

Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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