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Berkshire Jugged Steak




Source of Recipe


the web


Recipe Introduction


A recipe that originated in the middle ages, where different dishes were boiled together in one large pot.

Serves 4 to 6




List of Ingredients




1½ to 2 lbs rump steak
1 onion, peeled and left whole 1 or 2 teaspoons mushroom ketchup
10 cloves
2 carrots, peeled and diced 3 sprigs parsley and a small bay leaf – tied together with string
Salt and black pepper 2 sticks celery, trimmed and diced



Recipe



Cut the steak into small cubes and put in a tall, narrow casserole dish that has been rinsed out with cold water.
Stick the cloves into the onion and add to the meat, along with the carrots and celery.
Season well, and then add the mushroom ketchup and bouquet garni.
Cover the casserole with kitchen foil and place a lid on the top.
Place the casserole dish in a large pan of boiling water and leave to stew for 2 hours – you may need to top up the water in the pan.
Remove the bouquet garni and the onion.
Remove the cloves from the onion, slice it and return to the casserole.