Dorset Jugged Steak
I make this on special occasions (because I have to purchase a bottle of port!). If I was to enter Come Dine With Me this is the main meal I would serve, although I wouldn't enter Come Dine With Me to be honest because it isn't a programme about food and cooking ... it is a programme filled with nutters who seem to have little or no interest or knowledge in food at all ;-) (in my humble opinion!).
I have also made this using the same gravy ingredients but substituting root vegetables instead of the beef and sausage meat to make a vegetarian alternative.
Chunks of steak and succulent forcemeat balls are cooked together in a port-enriched gravy, flavoured with just a hint of cloves.
This traditional Dorset dish was often prepared to be eaten on days when the fair came to town since it is good tempered enough to wait until the revellers come home, although the forcemeat balls should not be cooked for too long. Jugging is a method of slow cooking which retains all the flavours of the meat while mingling them with those of the other ingredients.
700 g (1 1/2 lb) stewing steak, cut into 2.5 cm (1 inch) cubes
25 g (1 oz) plain wholemeal flour
1 medium onion, skinned and sliced
salt and pepper
150 ml (1/4 pint) port
about 450 ml (3/4 pint) beef stock, to cover
225 g (8 oz) sausagemeat
50 g (2 oz) fresh wholemeal breadcrumbs
30 ml (2 tbsp) chopped fresh parsley
15 ml (1 tbsp) redcurrant jelly
1. Toss the meat in the flour, shaking off excess, and put into an ovenproof casserole.
2. Add the onion and cloves and season to taste. Pour in the port and just enough stock to cover the meat.
3. Cover the casserole and bake at 170°C (325°F) mark 3 for about 3 hours, until the meat is tender.
4. Meanwhile, mix together the sausagemeat, breadcrumbs and parsley and season to taste. With floured hands, form the mixture into 8 balls.
5. Forty minutes before the end of the cooking time, stir the redcurrant jelly into the casserole. Add the forcemeat balls and cook, uncovered, until the forcemeat balls are cooked and slightly brown. Skim off any excess fat and serve hot.
Source - The Dairy Book of British Food