Berkshire Jugged Steak Recipes

PAN-SEARED STEAK WITH GARLIC BUTTER

Steps:

• Thoroughly pat steak dry with paper towels. Just before cooking, generously season with 1 1/2 tsp salt and 1 tsp black pepper
• Heat the cast iron pan until hot then add 1/2 Tbsp oil over medium-high heat, swirling to coat. Once the oil is very hot, add steaks to the skillet. Sear the steaks on the first side for 4 minutes until a brown crust has formed then flip and cook another 3-4 minutes. Using tongs, turn the steak on its sides to render the white fat and sear the edges (1-minute per edge).
• Reduce heat to medium and immediately add 2 Tbsp butter, quartered garlic cloves and rosemary to the pan. Spoon the butter sauce over the steak, tilting the pan to get butter on your spoon. Continue spooning the sauce over the steak for a minute or until the steak is about 5-10 degrees from your desired doneness (the temperature will continue to rise another 5-10 degrees while steaks rest).
• Transfer steak to a cutting board, loosely cover and rest 10 minutes before slicing into 1/2" strips to serve. Spoon extra butter sauce over sliced steak to serve.

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.

BERKSHIRE JUGGED STEAK

Steps:

• Cut the steak into small, neat cubes and place in a tall, narrow casserole that has been rinsed out in cold water.
• Stick the onion with the cloves and add to the meat.
• Rinse the carrots and celery in cold water, drain well and add to the meat.
• Season, then add the mushroom ketchup and the parsley bundle (bouquet garni).
• Do NOT add any fat, stock or water.
• Cover with a piece of kitchen foil and place the casserole lid firmly on top.
• Place in a saucepan of boiling water and stew for 2 hours, topping up the water in the saucepan as necessary.
• Before serving, discard the herbs and the cloves from the onion and then slice the onion and return to the casserole.
• Serve with boiled potatoes and a green vegetable.