Dorset Jugged Steak
Dorset Jugged Steak Recipe from United Kingdom - Ingredients: Steak, Flour, Onion, Port, Beef Stock, Parsley
Introduction
Dorset Jugged Steak is a traditional English dish that is hearty and comforting. This recipe features tender stewing steak cooked in a rich and flavorful sauce, topped with savory forcemeat balls. It is the perfect dish for a cozy night in or a special family meal.
History
Dorset Jugged Steak has been a popular dish in England for centuries. The term "jugged" refers to the method of cooking meat in a covered container, such as a casserole dish or jug. This technique helps to keep the meat tender and juicy, while allowing the flavors to meld together beautifully.
Ingredients
- Stewing steak - 700 g (1.5 lb), cut into 2.5 cm (1 inch) cubes
- plain flour - 25 g (1 oz)
- onion - 1 medium, sliced
- cloves - 4
- port - 150 ml (0.25 pt)
- beef stock - 450 ml (0.75 pt), enough to cover
- Sausagemeat - 225 g (8 oz)
- Fresh breadcrumbs - 50 g (2 oz)
- Fresh parsley - 2 tbsp, chopped
- redcurrant jelly - 1 tbsp
How to prepare
- 1. Preheat the oven to 170°C / 325°F / Gas 3.
- 2. Coat the meat with flour, shaking off any excess. Place it in an oven-proof casserole dish.
- 3. Add the onion and cloves, pour in the port, and add enough stock to cover the meat.
- 4. Cover the dish and bake for 3 hours, or until the meat is tender.
- 5. In the meantime, combine the sausagemeat, breadcrumbs, and parsley. Shape the mixture into 8 balls.
- 6. 40 minutes before the cooking time ends, stir the redcurrant jelly into the casserole. Add the forcemeat balls and cook, uncovered, until they are cooked and slightly browned. Remove any excess fat and serve hot.
Variations
- You can add diced carrots, celery, or mushrooms to the casserole for extra flavor and texture.
- Instead of sausagemeat, you can use ground beef or pork for the forcemeat balls.
- For a spicy twist, add a pinch of cayenne pepper or paprika to the sauce.
Cooking Tips & Tricks
Make sure to coat the meat in flour before cooking to help thicken the sauce.
- For extra flavor, you can brown the meat before adding it to the casserole dish.
- Be sure to check the meat periodically while it is cooking to ensure it does not dry out.
- The forcemeat balls can be made ahead of time and stored in the refrigerator until ready to use.
Serving Suggestions
Dorset Jugged Steak pairs well with mashed potatoes, roasted vegetables, or a side salad. A glass of red wine or a pint of ale would also complement this dish nicely.
Cooking Techniques
Slow cooking the meat in the oven helps to tenderize it and develop rich flavors.
- Adding the forcemeat balls towards the end of cooking ensures they are cooked through but still moist.
Ingredient Substitutions
If you cannot find sausagemeat, you can use ground pork or beef mixed with herbs and breadcrumbs.
- Red wine can be used instead of port for a slightly different flavor profile.
Make Ahead Tips
You can prepare the forcemeat balls in advance and refrigerate them until ready to use.
- The casserole can be assembled ahead of time and stored in the refrigerator until ready to bake.
Presentation Ideas
Serve Dorset Jugged Steak in individual bowls or on a large platter for a family-style meal. - Garnish with fresh parsley or a sprinkle of grated cheese for a finishing touch.
Pairing Recommendations
Pair Dorset Jugged Steak with a robust red wine, such as a Cabernet Sauvignon or Merlot.
- A side of crusty bread or buttered rolls would be perfect for soaking up the delicious sauce.
Storage and Reheating Instructions
Leftover Dorset Jugged Steak can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave until heated through, adding a splash of beef stock if needed to prevent drying out.
Nutrition Information
Calories per serving
- Approximately 450 calories per serving
Carbohydrates
- Stewing steak: 0g
- Plain flour: 21g
- Onion: 10g
- Port: 0g
- Beef stock: 0g
- Sausagemeat: 0g
- Fresh breadcrumbs: 9g
- Fresh parsley: 1g
- Redcurrant jelly: 6g
Fats
- Stewing steak: 15g
- Plain flour: 0g
- Onion: 0g
- Port: 0g
- Beef stock: 0g
- Sausagemeat: 18g
- Fresh breadcrumbs: 2g
- Fresh parsley: 0g
- Redcurrant jelly: 0g
Proteins
- Stewing steak: 70g
- Plain flour: 2g
- Onion: 1g
- Port: 0g
- Beef stock: 0g
- Sausagemeat: 14g
- Fresh breadcrumbs: 4g
- Fresh parsley: 1g
- Redcurrant jelly: 0g
Vitamins and minerals
Stewing steak: Iron, Zinc
- Onion: Vitamin C, Folate
- Fresh parsley: Vitamin K, Vitamin C
- Redcurrant jelly: Vitamin C
Alergens
Contains wheat (flour), soy (breadcrumbs), and sulfites (port)
Summary
Dorset Jugged Steak is a protein-rich dish that is relatively low in carbohydrates and fats. It is a good source of iron and other essential vitamins and minerals. However, it may not be suitable for those with allergies to wheat, soy, or sulfites.
Summary
Dorset Jugged Steak is a classic English dish that is sure to warm your heart and soul. With tender stewing steak, flavorful sauce, and savory forcemeat balls, this recipe is a true comfort food favorite. Enjoy it with your loved ones for a delicious and satisfying meal.
How did I get this recipe?
I remember the sense of anticipation I felt when I first discovered this recipe for Dorset Jugged Steak. It was many years ago, when I was just a young girl, eager to learn the art of cooking from my mother. We lived in a small village in the countryside of England, where the tradition of jugging meat was a common practice.
I was always fascinated by the way my mother could transform simple ingredients into delicious meals that warmed both the body and the soul. I would watch her in the kitchen, eyes wide with wonder, as she chopped, stirred, and seasoned with a skill that seemed almost magical to me.
One day, while rummaging through an old cookbook that belonged to my grandmother, I stumbled upon a recipe for Dorset Jugged Steak. The name alone intrigued me, conjuring up images of hearty meals enjoyed by a roaring fire on a cold winter's night. I knew I had to learn how to make it.
I eagerly showed the recipe to my mother, who smiled and nodded in approval. She told me that jugging meat was a traditional method of cooking in England, dating back to medieval times. The meat would be marinated in a rich gravy, then cooked slowly in a covered pot until it was tender and flavorful.
Together, my mother and I gathered the ingredients for the Dorset Jugged Steak. We bought a cut of beef from the butcher, along with onions, carrots, and potatoes from the market. My mother showed me how to marinate the meat in a mixture of red wine, vinegar, and herbs, then brown it in a hot skillet before transferring it to a jug with the vegetables.
As the meat cooked, filling the kitchen with a mouthwatering aroma, my mother taught me the importance of patience in cooking. She explained that good food takes time to develop its flavors, and that a slow and steady simmer would yield the best results.
After several hours of cooking, the Dorset Jugged Steak was ready. I eagerly lifted the lid of the jug, my mouth watering at the sight of the tender meat and vegetables bathed in a rich, savory gravy. My mother ladled out portions onto plates, and we sat down to enjoy our creation together.
The first bite of the Dorset Jugged Steak was a revelation. The meat was so tender it practically melted in my mouth, and the vegetables were infused with the flavors of the wine and herbs. It was a meal that warmed me from the inside out, filling me with a sense of satisfaction and contentment.
From that day on, Dorset Jugged Steak became a staple in our household. I would make it for family gatherings, impressing my relatives with my newfound cooking skills. I would experiment with different herbs and spices, tweaking the recipe to suit my own tastes.
Over the years, I have shared the recipe for Dorset Jugged Steak with friends and neighbors, passing on the tradition of jugging meat to a new generation. Each time I make it, I am reminded of that sense of anticipation I felt when I first discovered the recipe, and I am grateful for the knowledge and skills that have been passed down to me through the generations.
Cooking has always been a source of joy and comfort for me, a way to express my creativity and connect with others. And as I continue to explore new recipes and techniques, I am grateful for the lessons I have learned from my mother and grandmother, who have instilled in me a love of good food and the art of cooking. And so, whenever I make Dorset Jugged Steak, I am reminded of the power of tradition and the joy of sharing a delicious meal with those we love.
Categories
| Beef Steak Recipes | Beef Stock And Broth Recipes | British Meat Dishes | British Recipes | Port Recipes |