Jugged Beef Recipes

This is another one I have no idea of it's orgin. I'm sure I remember making new copies of it by hand on 3x5 cards over the years. The JUG it's cooked in can be Corning ware, a cast iron dutch oven, or a pyrex glass casserole, any of these work fine. However it's better dished out of a stoneware jug, you know the one I mean, the classic baked bean jug, creamy tan from the base to the shoulder and earthy brown from there up. Presentation is an important consideration. It just tastes better served from a stoneware jug.

Provided by Pierre Dance

Categories     Stew

Time 3h5m

Yield 8-10 serving(s)

Number Of Ingredients 18

Nutrition Facts : Calories 772.6, Fat 48.5, SaturatedFat 18.2, Cholesterol 129.6, Sodium 510.1, Carbohydrate 29.4, Fiber 2.9, Sugar 16.9, Protein 35.4

• Ingredients

Jugging is a traditional British method of slow cooking which retains all the flavours of the meat while mingling them with those of the other ingredients. When I was a young child in Scotland, it was a treat to have jugged rabbit at my grandmother's house. Alas, in the early 1960s the British government killed just about all of the rabbits in Britain by deliberately spreading some fatal disease to control the population. Therefore, rabbit became a rather expensive delicacy and most Brits took to jugging other meats instead. Jugging originated in the Dorset area of England.

Provided by Millereg

Categories     Stew

Time 3h25m

Yield 6 serving(s)

Number Of Ingredients 10

Nutrition Facts : Calories 633.2, Fat 42.5, SaturatedFat 15.4, Cholesterol 131.6, Sodium 863.4, Carbohydrate 18.8, Fiber 0.9, Sugar 5.1, Protein 35

• Ingredients