Steamed Beef Puddings with Pea Puree
James' recipe for Steamed Beef Puddings with Pea Puree is a wonderfully warming dish for colder days. Top tip...you can make these ahead of time and defrost them for Christmas!
Ingredients
- 25g veg oil
- 350g Beef mince
- 250g ox cheek, diced
- 1 white onion, diced
- 1 clove garlic, minced
- 1 carrot, grated
- 250ml red wine
- 500ml beef stock
- Salt and pepper
Pastry:
- 500g plain four
- 250g Suet
- Pinch salt
- Water to bind
Garnish:
- 200g peas
- 75 ml beef stock
Onions:
- 3 roscoff onions
- Knob of butter
- Splash of olive oil
Sauce:
- 300ml beef jus
- Knob of butter
- Salt and pepper
Method
Heat a large non-stick pan, add the oil, then add the onion, garlic and carrot, to sweat a little.
Then add the cheeks and mince, fry until coloured, tadd wine and beef stock, bring to the boil and simmer with the lid on. Slowly braise for 2 hours. Once all the meat has broken down, cool.
Roast the roscoff onions wrapped in foil in the oven for 40 minutes, at 180°C. Take out and set aside for later.
In a bowl, mix by hand the suet, flour and salt with water until you make a pastry dough. Chill in fridge until it becomes firm. Roll out to 3 mm thick, line greased dariole moulds with rolled dough, fill with the beef mix and top with a circle of pastry, sealing the edges. Steam for 15 to 20 minutes
For the garnish, cook the peas in stock and a splash of water for 1 minute then blitz until smooth.
Place the beef jus into a pan, bring to the boil and reduce by half. Finish with the butter and season.
Heat a non-stick frying pan with some butter and olive oil, cut the now cooled roscoff onions in half and char in the frying pan.
To serve; tip the pies into the centre of a plate, spoon over the sauce, pop a spoonful of peas on the side and sit an onion half on top.
Ingredients
- 25g veg oil
- 350g Beef mince
- 250g ox cheek, diced
- 1 white onion, diced
- 1 clove garlic, minced
- 1 carrot, grated
- 250ml red wine
- 500ml beef stock
- Salt and pepper
Pastry:
- 500g plain four
- 250g Suet
- Pinch salt
- Water to bind
Garnish:
- 200g peas
- 75 ml beef stock
Onions:
- 3 roscoff onions
- Knob of butter
- Splash of olive oil
Sauce:
- 300ml beef jus
- Knob of butter
- Salt and pepper
Method
Heat a large non-stick pan, add the oil, then add the onion, garlic and carrot, to sweat a little.
Then add the cheeks and mince, fry until coloured, tadd wine and beef stock, bring to the boil and simmer with the lid on. Slowly braise for 2 hours. Once all the meat has broken down, cool.
Roast the roscoff onions wrapped in foil in the oven for 40 minutes, at 180°C. Take out and set aside for later.
In a bowl, mix by hand the suet, flour and salt with water until you make a pastry dough. Chill in fridge until it becomes firm. Roll out to 3 mm thick, line greased dariole moulds with rolled dough, fill with the beef mix and top with a circle of pastry, sealing the edges. Steam for 15 to 20 minutes
For the garnish, cook the peas in stock and a splash of water for 1 minute then blitz until smooth.
Place the beef jus into a pan, bring to the boil and reduce by half. Finish with the butter and season.
Heat a non-stick frying pan with some butter and olive oil, cut the now cooled roscoff onions in half and char in the frying pan.
To serve; tip the pies into the centre of a plate, spoon over the sauce, pop a spoonful of peas on the side and sit an onion half on top.
