Jugged Beef Recipes
JUGGED BEEF
This is another one I have no idea of it's orgin. I'm sure I remember making new copies of it by hand on 3x5 cards over the years. The JUG it's cooked in can be Corning ware, a cast iron dutch oven, or a pyrex glass casserole, any of these work fine. However it's better dished out of a stoneware jug, you know the one I mean, the classic baked bean jug, creamy tan from the base to the shoulder and earthy brown from there up. Presentation is an important consideration. It just tastes better served from a stoneware jug.
Provided by Pierre Dance
Categories Stew
Time 3h5m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 300°F.
- Mix Salt, Black Pepper, and flour in a Plastic bag.
- Place 1/4 of the Beef at a time into the bag , shake well to coat.
- Heat a large skillet over medium high heat.
- Add Salt Pork, render well.
- Add Beef, one quarter at a time, saute 'til brown. Set aside. Repeat 'til all meat is browned.
- Drain pan and wipe clean.
- Reheat pan over medium high heat, add oil.
- Add Onions and Mushrooms, saute 'til onions start to brown, 10-12 minutes.
- Add Carrots and the herbs, cook 3 minutes longer.
- Spoon Vegetables into the jug.
- Reheat pan, add the beef, wine, sherry, and Cranberry Sauce. Bring to a boil.
- Spoon into the jug.
- Bake, covered, 2 - 2 1/2 hours.
- Add Parsley, mix well.
- Serve with boiled Baby Red potatoes or over cooked Basmati Rice or noodles.
- Add a fresh baked peasent loaf and a nice Merlot.
Nutrition Facts : Calories 772.6, Fat 48.5, SaturatedFat 18.2, Cholesterol 129.6, Sodium 510.1, Carbohydrate 29.4, Fiber 2.9, Sugar 16.9, Protein 35.4
JUGGED STEAK
Jugging is a traditional British method of slow cooking which retains all the flavours of the meat while mingling them with those of the other ingredients. When I was a young child in Scotland, it was a treat to have jugged rabbit at my grandmother's house. Alas, in the early 1960s the British government killed just about all of the rabbits in Britain by deliberately spreading some fatal disease to control the population. Therefore, rabbit became a rather expensive delicacy and most Brits took to jugging other meats instead. Jugging originated in the Dorset area of England.
Provided by Millereg
Categories Stew
Time 3h25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 325°F degrees.
- Toss the meat in the flour, shaking off excess.
- Put into an oven-proof casserole dish.
- Add the onion and cloves, pour in the port and just enough stock to cover the meat.
- Cover and bake for 3 hours, until the meat is tender.
- Meanwhile, mix together the sausage meat, breadcrumbs and parsley, form the mixture into 8 balls.
- 40 minutes before the end of the cooking time, stir the redcurrant jelly into the casserole.
- Add the sausage meat balls and cook, uncovered, until the meat balls are cooked and slightly brown – do NOT overcook the meat balls.
- Skim off any excess fat and serve hot.
Nutrition Facts : Calories 633.2, Fat 42.5, SaturatedFat 15.4, Cholesterol 131.6, Sodium 863.4, Carbohydrate 18.8, Fiber 0.9, Sugar 5.1, Protein 35
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