Ingredients
12 Total- 1 ½ltrs Country Range Beef Bouillon (made up)
- 1 ½ltrs Country Range Beef Bouillon (made up)
- 1 tsp Country Range Dried Thyme
- 1 tsp Country Range Garlic Purée
- 850 g dice beef
- 50 g Country Range Plain Flour
- 250 g Country Range Suet Pastry Mix
- 125 g Country Range Plain Flour
- cold water, to bind
- 500 ml red wine
- splash of olive oil
- salt and pepper to taste
Method
-
1
Step 1
Add a splash of olive oil to a hot pan and seal the beef on a high heat. When golden brown, remove from the heat and leave to one side. -
2
Step 2
Add the flour to the pan to form a roux, cook for 3-4 minutes until sandy coloured, then add the tomato paste and cook for a further 5-6 minutes. -
3
Step 3
Add the red wine a little at a time, mixing until smooth, then add the garlic and thyme. -
4
Step 4
Place the beef back into the sauce and leave to simmer. -
5
Step 5
For the suet pastry, mix the suet mix, flour and seasoning together with a little water to form a pastry. -
6
Step 6
Roll out the pastry to fit pudding moulds. Line the moulds and fill with the beef. Top up with sauce and allow to cool. -
7
Step 7
Cover with a pastry top and place into a pan of boiling water. Steam with the lid on for 2-3 hours. Remove from the boiling water and allow to stand. -
8
Step 8
Turn onto the plate and open up. Serve with vegetables and gravy.
Ingredients
12 Total- 1 ½ltrs Country Range Beef Bouillon (made up)
- 1 ½ltrs Country Range Beef Bouillon (made up)
- 1 tsp Country Range Dried Thyme
- 1 tsp Country Range Garlic Purée
- 850 g dice beef
- 50 g Country Range Plain Flour
- 250 g Country Range Suet Pastry Mix
- 125 g Country Range Plain Flour
- cold water, to bind
- 500 ml red wine
- splash of olive oil
- salt and pepper to taste
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