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Jugged Beef In The Old Way

Jugged beef that has been cooked slowly so the meat is very tender and juicy, an old fashioned casserole type dish that your grandma may have made for you when you were a child

Recipe for 4


*Alternatively you can use Steenbergs organic perfect salt seasoning which works very well.

What to do:

  1. Sprinkle beef with salt and freshly ground pepper, dredge generously with flour.
  2. Heat oil and butter and sauté the onion and garlic, then separately the carrots and mushrooms over a moderate heat until soft and just beginning to colour. Remove with slotted spoon and drain. 
  3. Sauté the beef until well browned. Arrange the onions, garlic, mushrooms and carrots in the casserole, add prepared meat, bay leaves, orange peel and stewing liquid, whether red wine, beer or stock. 
  4. Cover lightly and cook very gently until the meat is tender and the onions have disintegrated into a thick sauce. When ready to serve, remove the bay leaves and orange peel, skim off the excess fat. Check the seasonings and reheat.
  5. The secret is to season early and then to cook slowly at 125°C  / 250°F 2½ - 3 hours. Serve with mashed potato mixed with Dijon mustard and red wine.


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