Jugged Steak Recipe 🍖
Introduction:
Jugging is a traditional British method of slow cooking that captures the essence of the ingredients, allowing their flavors to meld into a harmonious symphony. This recipe for Jugged Steak pays homage to the roots of this culinary tradition, hailing from the Dorset area of England. As a child in Scotland, I fondly remember the aroma of jugged rabbit wafting through my grandmother’s kitchen. However, with the decline of rabbit populations due to government intervention, other meats like steak have become popular substitutes for this delectable dish.
Recipe Overview:
- Name: Jugged Steak
- Category: Stew
- Cuisine: Scottish, European
- Keywords: One Dish Meal, Grains, Fruit, Vegetable, Meat, Kid Friendly, Potluck, Weeknight, Oven, Easy, Inexpensive
- Preparation Time: 25 minutes
- Cooking Time: 3 hours
- Total Time: 3 hours and 25 minutes
- Servings: 6
- Calories per Serving: 633.2
- Nutritional Information (per serving):
- Calories: 633.2
- Fat: 42.5g
- Saturated Fat: 15.4g
- Cholesterol: 131.6mg
- Sodium: 863.4mg
- Carbohydrates: 18.8g
- Fiber: 0.9g
- Sugar: 5.1g
- Protein: 35g
Ingredients:
- 1 1/2 cups plain flour
- 1 onion
- 1 clove
- 4 cups port wine
- 5 sausages
- 15 fresh parsley leaves
- 8 tablespoons red currant jelly
Instructions:
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Preheat Oven: Begin by preheating your oven to 325°F (163°C). This ensures that your oven is ready to work its magic when it’s time to cook.
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Prepare the Meat: Coat the steak pieces in plain flour, shaking off any excess. This step helps to thicken the sauce as the meat cooks.
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Layer in Casserole Dish: Place the floured steak into an oven-proof casserole dish. Add sliced onion and a clove to infuse flavor into the dish.
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Add Liquid: Pour in the rich port wine, ensuring that the meat is almost submerged. Add just enough stock to cover the meat, creating a luscious base for your stew.
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Slow Cook: Cover the casserole dish and place it in the preheated oven. Let it cook slowly for 3 hours, allowing the meat to tenderize and absorb the flavors of the wine and spices.
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Prepare Sausage Meatballs: While the steak is cooking, prepare the sausage meatballs. Combine sausage meat, breadcrumbs, and finely chopped parsley leaves. Form the mixture into 8 evenly sized balls.
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Enhance Flavor: About 40 minutes before the end of the cooking time, stir in the red currant jelly. This adds a sweet and tangy dimension to the savory stew.
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Add Sausage Meatballs: Gently place the prepared sausage meatballs into the casserole dish. Ensure they are submerged in the flavorful liquid.
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Final Cooking: Continue cooking the stew, uncovered, until the meatballs are cooked through and lightly browned. Be careful not to overcook them, as they should remain juicy and tender.
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Skim Off Fat: Once the stew is ready, skim off any excess fat that may have risen to the surface. This ensures a cleaner presentation and reduces the greasiness of the dish.
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Serve Hot: Ladle the jugged steak and sausage meatballs into serving bowls. Garnish with fresh parsley leaves if desired, and serve piping hot alongside crusty bread or creamy mashed potatoes.
Conclusion:
Indulge in the rich flavors of this classic Jugged Steak recipe, reminiscent of traditional British cooking at its finest. Whether served for a cozy family dinner or shared at a potluck gathering, this hearty stew is sure to delight your taste buds and warm your soul. Enjoy the timeless charm of jugging, where every bite tells a story of heritage and culinary craftsmanship.
