Beef, ale & parsnip pudding

Name: Beef, ale & parsnip pudding
Prep time: 3 h 50 min
Cook time: 3 h 50 min
Total time: 3 h 50 min
Yield: 4
Cuisine: Global
Ingredients: 1 large onion, chopped; 100 grams smoked bacon lardons; 2 Tbsps olive oil; 500 grams lean stewing beef, cubed; 2 Tbsps plain flour; 3 parsnips, cubed; 500 milliliters brown ale; 300 milliliters beef stock; 2 Tbsps cranberry or redcurrant jelly; 4 thyme sprigs; 1 serving butter, for greasing; 300 grams self-raising flour, plus extra for dusting; 2 teaspoons English mustard powder; 140 grams shredded suet

Beef, ale & parsnip pudding

Beef, ale & parsnip pudding requires roughly 3 hours and 50 minutes from start to finish. This recipe makes 4 servings with 1275 calories, 39g of protein, and 78g of fat each. This recipe covers 33% of your daily requirements of vitamins and minerals. A mixture of flour, bacon lardons, stewing beef, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Heat a large pan and cook the onion and lardons together for 5 mins until golden. Scoop out with a slotted spoon and set aside.

Ingredients you will need

Onion

Equipment you will use

Slotted Spoon

Frying Pan

Add the oil to the pan, dust the beef with the flour, then evenly brown over a high heat.

Ingredients you will need

All Purpose Flour

Beef

Cooking Oil

Equipment you will use

Frying Pan

Add the parsnips, ale, stock, jelly, thyme and lardon mixture to the pan. Bring to the boil, then cover and simmer for 1 hrs until the meat is tender.

Ingredients you will need

Parsnip

Jelly

Stock

Thyme

Meat

Ale

Equipment you will use

Frying Pan

Generously butter a 1.5-litre pudding basin. To make the pastry, mix together the flour, mustard powder, suet and tsp table salt.

Ingredients you will need

Mustard Powder

Table Salt

Butter

All Purpose Flour

Suet

Add enough cold water, about 150ml, to make a soft dough.

Ingredients you will need

Dough

Water

Remove one-quarter of the dough and set to one side. On a heavily floured surface, roll out the remaining dough to make a large round, big enough to line the basin.

Ingredients you will need

Dough

Roll

Carefully lay the pastry in the basin (aim to have 1cm of pastry overhanging the rim), then press the edges of the join together to seal.

Roll out the remaining one-quarter into a circle big enough to cover the top.

Ingredients you will need

Roll

Pour off the cooking liquid from the filling into a small pan and set aside. Discard the thyme stalks. Spoon the filling into the lined basin and pour over 100ml of the cooking liquid. Fold over the overhanging pastry and brush with water.

Ingredients you will need

Thyme

Water

Equipment you will use

Frying Pan

Place the lid on top, pressing firmly around the edges to seal.

Butter a sheet of baking parchment, fold in a large pleat and lay, butter-side down, on top of the pudding. Cover with a pleated layer of foil and finally tie with string, making a loop for the handle so you can lift the pudding easily.

Ingredients you will need

Butter

Equipment you will use

Aluminum Foil

Sit a small trivet or a large cookie cutter in the bottom of a deep saucepan thats big enough to take the basin easily. Half-fill the pan with water and bring to the boil. Lower in the pudding, cover and simmer for 2 hrs, topping up with boiling water when necessary.

Ingredients you will need

Water

Equipment you will use

Cookie Cutter

Sauce Pan

Frying Pan

Reheat the cooking liquid, bubbling it down a little so it reduces into a tasty gravy. Carefully lift out the pudding. Run a knife around the rim, then turn out and serve with gravy and greens, if you like.

Ingredients you will need

Greens

Gravy

Equipment you will use

Knife

Equipment

Ingredients

Servings:

1large

onion, chopped 100grams

smoked bacon lardons 2Tbsps

olive oil 500grams

lean stewing beef, cubed 2Tbsps

plain flour 3

parsnips, cubed 500milliliters

brown ale 300milliliters

beef stock 2Tbsps

cranberry or redcurrant jelly 4

thyme sprigs 1serving

butter, for greasing 300grams

self-raising flour, plus extra for dusting 2teaspoons

English mustard powder 140grams

shredded suet

Recommended wine: Cream Sherry, Moscato Dasti, Port

Pudding works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.