Jugged Steak

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READY IN: 3hrs 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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