A Yummy Winter Jugged Beef Recipe

I hope not too much I eat during the festive season! However, despite my excesses, I pleasurably survived and indeed now found in the dumps. January tends to be such that it does not? Time seems to get worse, short of the more miserable and, of course, there is no Christmas to look forward. This time of year when I think of heat by the fireplace, a good book and a rich, hot food.

I recently met with jugged beef. This is new to mene.Jedini time I came across this culinary term, jugged in relation to the rabbit. However, I am reliably informed that it simply means cooked slowly in a tightly covered pan, and thus can be applied equally well to almost any meat. In any case, the recipe that follows requires a shin of beef, which, although costing less than normal stewing steak, is absolutely right for this dish. Any other kind of beef will be developed to dull, fibrous quality. Shin has enough connective tissue to cook the silky texture of a pot with a deep flavor. Living in the heart of the country and while in the vicinity of the city has a number of butcher-shop, none of them are not sophisticated! It is, therefore, with some fear that I did buy a raid for the first time, Shin beef needed for this dish. I sidled into the shop and began talking with her ​​hair, "You would not by any chance have any shin beef?" I nearly dropped when my request received a bland reply, "How much do you want?" I was home and dry. Do not follow my rates, and like me, you will be rewarded. It really is a rich, warm, comforting dish.

Jugged Beef

Shin 1kg of beef, trimmed and diced

3 tablespoons olive oil

1 onion, sliced ​​

1 bay leaf

5 tablespoons of wine

5 tracks rashers, chopped

30g flour

1 tablespoon red currant jelly *

finely grated zest of half an orange

300ml beef stock

Parsley for garnish

of black pepper and season salt

* On one occasion, I did not want to give a red currant and replace it with apricot jam. It was good.

Place the meat, oil, onion, bay leaf, wine and spices in a bowl and marinate for at least four hours, if possible, overnight. Preheat oven to 170 ° C. Fry the bacon in a little oil in a large pot. Stir in flour, then add the red currant jelly, orange rind and stock and bring slowly to boil. Add meat and marinade. Tightly covered casserole dish (I cover it in a box before placing the foil lid on top) and transfer to oven. Cook for two and a half hours, checking on it at regular intervals and add water as needed. Serve with a scattering of parsley on top.