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Serves 6

Suet Pastry

1 kg self raising flour

15 g salt

500 g suet

600 ml water

Meat Filling

Flour for dusting

2 kg beef braising steak

2 chopped onions

4 chopped carrots

1 chopped leek

250 ml red wine

4 tbsp vegetable oil

2 litre beef stock

6 sprigs of thyme

1 bay leaf

50 g tomato puree

Method

  1. First make the suet pastry by sifting the flour and salt in a large bowl. Stir in the suet and add the water a little at a time until the dough comes together. (Do not over work the dough). Cover and leave to rest for 20 minutes.
  2. Dust the meat in the flour. (This helps to thicken the sauce).
  3. Fry in a hot pan with the oil until the meat is browned all over.
  4. Add the vegetables and colour for 2 minutes, add the tomato puree and de-glaze the pan with the red wine. Simmer until almost all the liquid has reduced.
  5. Cover with the stock, add the bay leaf and thyme. Cook on a low heat until the meat is tender. This will take 2 ½ hours.
  6. Take out meat, discard the vegetables, then past the stock through a sieve.
  7. Reduce the stock until it coats the back of a spoon.
  8. Save half the sauce to one side for serving. Bind the rest of the sauce with meat and leave to cool slightly.
  9. Take 6 pudding moulds. Butter and flour the sides to prevent sticking.
  10. Roll out pastry and line moulds. Add the meat mixture and then cut a round disk of pastry for the top.
  11. Cover with cling film and steam for 30 minutes.
  12. When ready, turn out the puddings and serve with creamy mash, braised red cabbage and pour over the warmed remaining sauce.