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Berkshire Jugged Steak

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“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.”
2hrs 15mins

Ingredients Nutrition

  • 1 12-2 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


  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.

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