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.
Add the oil to the pan, dust the beef with the flour, then evenly brown over a high heat.
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.
Generously butter a 1.5-litre pudding basin. To make the pastry, mix together the flour, mustard powder, suet and tsp table salt.
Add enough cold water, about 150ml, to make a soft dough.
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.
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.
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.
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.
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.
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.
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.
NV Johnson Estate Cream Sherry
Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "