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    You are in: Home / Recipes / Berkshire Jugged Steak Recipe
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    Berkshire Jugged Steak

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    15 mins

    2 hrs

    Tasty Tidbits's Note:

    a simple, but delicious recipe, that has its origins in the cauldron cookery of the Middle Ages, when a number of different dishes were boiled together in one large pot.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 1/2-2 lbs rump steak
    • 1 onion, peeled and left whole
    • 10 cloves
    • 2 carrots, peeled and diced
    • 2 stalks celery, trimmed and diced
    • salt and black pepper
    • 1 -2 teaspoon mushroom ketchup (can use Worcestershire sauce)
    • 2 sprigs parsley
    • 1 small bay leaf, tied together with a piece of kitchen string

    Directions:

    1. 1
      Cut the steak into small, neat cubes and place in a tall, narrow casserole that has been rinsed out in cold water.
    2. 2
      Stick the onion with the cloves and add to the meat.
    3. 3
      Rinse the carrots and celery in cold water, drain well and add to the meat.
    4. 4
      Season, then add the mushroom ketchup and the parsley bundle (bouquet garni).
    5. 5
      Do NOT add any fat, stock or water.
    6. 6
      Cover with a piece of kitchen foil and place the casserole lid firmly on top.
    7. 7
      Place in a saucepan of boiling water and stew for 2 hours, topping up the water in the saucepan as necessary.
    8. 8
      Before serving, discard the herbs and the cloves from the onion and then slice the onion and return to the casserole.
    9. 9
      Serve with boiled potatoes and a green vegetable.

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    Ratings & Reviews:

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    Nutritional Facts for Berkshire Jugged Steak

    Serving Size: 1 (167 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 365.0
     
    Calories from Fat 187
    51%
    Total Fat 20.8 g
    32%
    Saturated Fat 8.1 g
    40%
    Cholesterol 103.7 mg
    34%
    Sodium 142.0 mg
    5%
    Total Carbohydrate 6.6 g
    2%
    Dietary Fiber 1.5 g
    6%
    Sugars 3.2 g
    12%
    Protein 35.9 g
    71%

    The following items or measurements are not included:

    cloves

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