Steamed Beef Puddings
Steamed Beef Pudding! Rich beef mince and slow-braised ox cheek wrapped in soft suet pastry, gently steamed until tender and comforting. Finished with a deep beef sauce and charred onions for extra depth.
Ingredients
- 25g vegetable oil
- 350g beef mince
- 250g ox cheek, diced
- 1 shallot, diced
- 1 clove garlic, minced
- 1 carrot, grated
- 250ml red wine
- 500ml beef stock
- Salt and pepper
Pastry
- 500g plain four
- 250g suet
- Pinch of salt
- Water to bind
To serve
- 500g plain four
- 250g suet
- Pinch of salt
- Water to bind
Method
Heat a large non-stick pan, add the oil then add the vegetables then the cheeks and mince and fry until coloured. Add the wine and beef stock and bring to the boil then simmer and slowly braise all the filling for 2 hours. Cool.
Roast the onions wrapped in foil in the oven for 40 minutes.
Mix all the ingredients together for the pastry and roll out to 3 mm thick. Line greased dariole moulds fill with the beef mix top with a circle of pastry seal. Steam for 15 to 20 minutes.
Heat a non-stick frying pan, cut the onions in half and char.
Place the stock into a pan bring to the boil then reduce by half. Finish with the butter and season.
To serve, tip the pies into the centre of a plate and spoon over the sauce, dot with garlic and parsley puree, spoon over the foam and sprinkle over the onion ash.
Ingredients
- 25g vegetable oil
- 350g beef mince
- 250g ox cheek, diced
- 1 shallot, diced
- 1 clove garlic, minced
- 1 carrot, grated
- 250ml red wine
- 500ml beef stock
- Salt and pepper
Pastry
- 500g plain four
- 250g suet
- Pinch of salt
- Water to bind
To serve
- 500g plain four
- 250g suet
- Pinch of salt
- Water to bind
Method
Heat a large non-stick pan, add the oil then add the vegetables then the cheeks and mince and fry until coloured. Add the wine and beef stock and bring to the boil then simmer and slowly braise all the filling for 2 hours. Cool.
Roast the onions wrapped in foil in the oven for 40 minutes.
Mix all the ingredients together for the pastry and roll out to 3 mm thick. Line greased dariole moulds fill with the beef mix top with a circle of pastry seal. Steam for 15 to 20 minutes.
Heat a non-stick frying pan, cut the onions in half and char.
Place the stock into a pan bring to the boil then reduce by half. Finish with the butter and season.
To serve, tip the pies into the centre of a plate and spoon over the sauce, dot with garlic and parsley puree, spoon over the foam and sprinkle over the onion ash.
