Jugged Steak Recipes

JUGGED STEAK

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.

JUGGED BEEF

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.