Berkshire Jugged Steak

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 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

Recipe

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