Prep 25 mins
Cook 3 hrs
Jugging is a traditional British method of slow cooking which retains all the flavours of the meat while mingling them with those of the other ingredients. When I was a young child in Scotland, it was a treat to have jugged rabbit at my grandmother's house. Alas, in the early 1960s the British government killed just about all of the rabbits in Britain by deliberately spreading some fatal disease to control the population. Therefore, rabbit became a rather expensive delicacy and most Brits took to jugging other meats instead. Jugging originated in the Dorset area of England.
- 1 1⁄2 lbs steak, cut into 3/4-inch cubes
- 1 ounce plain flour
- 1 medium onion, sliced
- 4 cloves
- 5 fluid ounces port wine
- 15 fluid ounces beef stock, enough to cover
- 8 ounces sausage meat
- 2 ounces fresh breadcrumbs
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon red currant jelly
- 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.