Dorset Jugged Steak

dorset jugged steak

Dorset Jugged Steak

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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.
Servings: 4
Calories: 642


  • 1 1/2 lb stewing steak cut into 2.5 cm (1 inch) cubes
  • 1 oz plain wholemeal flour
  • 1 medium onion skinned and sliced
  • 4 cloves
  • salt and pepper
  • 1/4 pint port
  • 3/4 pint beef stock to cover
  • 8 oz sausagemeat
  • 2 oz fresh wholemeal breadcrumbs
  • 2 tbsp chopped fresh parsley
  • 1 tbsp redcurrant jelly


  • Toss the meat in the flour, shaking off excess, and put into an ovenproof casserole.
  • Add the onion and cloves and season to taste. Pour in the port and just enough stock to cover the meat.
  • Cover the casserole and bake at 170°C (325°F) mark 3 for about 3 hours, until the meat is tender.
  • Meanwhile, mix together the sausagemeat, breadcrumbs and parsley and season to taste. with floured hands, form the mixture into 8 balls.
  • 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.
Calories: 642 kcal
Carbohydrates: 25 g
Protein: 47 g
Fat: 40g
Saturated Fat: 16 g
Trans Fat: 1 g
Cholesterol: 145 mg
Sodium: 705 mg
Potassium: 843 mg
Fiber: 3 g
Sugar: 5 g
Vitamin A: 238 IU
Vitamin C: 8 mg
Calcium: 38 mg
Iron: 5 mg
Cuisine British
Ingredients Beef
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