United Kingdom Dorset Jugged Steak
Jugging, a method of cooking in which meat or fish is stewed, roasted, or boiled in a covered container, has been used in the United Kingdom for hundreds of years. One of the earliest recipes, jugged hare, was described in a cookbook in the 1700s. Jugged rabbit has become less common in modern times, but jugged dishes are still popular, as evidenced in this classic recipe for jugged steak that combines the British affinity for stewed red meat with another of its favorites: sausage.
Recipe Servings: 6
Prep Time
25 minutes
Cook Time
3 hours
Total Time
3 hours 25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1½ lbs (680 g) beef steak, cubed
- All-purpose flour, as needed for dredging
- 1 medium onion, sliced
- 4 whole cloves
- 5 oz (147 ml) port wine
- 15 oz (443 ml) beef stock
- ½ lb (225 g) sausage meat
- 2 oz (56 g) fresh breadcrumbs
- 2 Tbsp (30 ml) chopped fresh parsley
- 1 Tbsp (15 ml) red currant jelly
Directions
- Preheat oven to 325°F (160°C).
- Dredge cubed beef in flour.
- Put beef, onions, cloves, wine, and stock (using just enough to cover meat) together into an oven-safe casserole dish.
- Cover dish and bake for 2 hours and 40 minutes.
- Knead together sausage meat, breadcrumbs, and parsley.
- Divide mixture into eight equal pieces and roll each into a ball.
- Remove dish from oven.
- Stir red currant jelly into beef, and place sausage meatballs in dish.
- Place dish back in oven and cook, uncovered, for 20 minutes, or until meatballs are cooked through but not overcooked.
Notes
- Another jugged dish common to the United Kingdom is jugged kippers, in which the small fish is cooked in a covered dish in boiling water.
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