Beef, ale & parsnip pudding
Beef, ale & parsnip pudding requires roughly 3 hours and 50 minutes from start to finish. For $2.89 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 1023 calories, 29g of protein, and 79g of fat. This recipe from BBC Good Food has 386 fans. A mixture of jelly, bacon, parsnips, and a handful of other ingredients are all it takes to make this recipe so flavorful. Overall, this recipe earns a solid spoonacular score of 77%. If you like this recipe, take a look at these similar recipes: Wild venison, field mushroom & ale pudding, Beef in Ale Stew With Dumplings, and Beef, Ale, and Marmite Pie.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 210 minutes
Ingredients:
500ml brown ale
100g smoked bacon lardons
500g lean stewing beef, cubed
300ml beef stock
butter, for greasing
2 tbsp cranberry or redcurrant jelly
2 tsp English mustard powder
2 tbsp olive oil
1 large onion, chopped
3 parsnips, cubed
2 tbsp plain flour
140g shredded suet
4 thyme sprigs
Equipment:
frying pan
sauce pan
knife
aluminum foil
Cooking instruction summary:
Heat a large pan and cook the onionand lardons together for 5 mins untilgolden. Scoop out with a slotted spoonand set aside. Add the oil to the pan,dust the beef with the flour, then evenlybrown over a high heat.Add the parsnips, ale, stock, jelly,thyme and lardon mixture to the pan.Bring to the boil, then cover and simmerfor 1½ hrs until the meat is tender.Generously butter a 1.5-litre puddingbasin. To make the pastry, mix togetherthe flour, mustard powder, suet and½ tsp table salt. Add enough cold water,about 150ml, to make a soft dough.Remove one-quarter of the dough and setto one side. On a heavily floured surface,roll out the remaining dough to make alarge round, big enough to line the basin.Carefully lay the pastry in the basin(aim to have 1cm of pastry overhangingthe rim), then press the edges of the jointogether to seal. Roll out the remainingone-quarter into a circle big enough tocover the top.Pour off the cooking liquid from thefilling into a small pan and set aside.Discard the thyme stalks. Spoon thefilling into the lined basin and pour over100ml of the cooking liquid. Fold over theoverhanging pastry and brush with water.Place the lid on top, pressing firmlyaround the edges to seal.Butter a sheet of baking parchment,fold in a large pleat and lay, butter-sidedown, on top of the pudding. Cover witha pleated layer of foil and finally tie withstring, making a loop for the handle soyou can lift the pudding easily.Sit a small trivet or a large cookie cutterin the bottom of a deep saucepan that’sbig enough to take the basin easily.Half-fill the pan with water and bring tothe boil. Lower in the pudding, cover andsimmer for 2 hrs, topping up with boilingwater when necessary.Reheat the cooking liquid, bubbling itdown a little so it reduces into a tastygravy. Carefully lift out the pudding. Runa knife around the rim, then turn out andserve with gravy and greens, if you like.
Step by step:
1. Heat a large pan and cook the onionand lardons together for 5 mins untilgolden. Scoop out with a slotted spoonand set aside.
2. Add the oil to the pan,dust the beef with the flour, then evenlybrown over a high heat.
3. Add the parsnips, ale, stock, jelly,thyme and lardon mixture to the pan.Bring to the boil, then cover and simmerfor 1½ hrs until the meat is tender.Generously butter a 1.5-litre puddingbasin. To make the pastry, mix togetherthe flour, mustard powder, suet and½ tsp table salt.
4. Add enough cold water,about 150ml, to make a soft dough.
5. Remove one-quarter of the dough and setto one side. On a heavily floured surface,roll out the remaining dough to make alarge round, big enough to line the basin.Carefully lay the pastry in the basin(aim to have 1cm of pastry overhangingthe rim), then press the edges of the jointogether to seal.
6. Roll out the remainingone-quarter into a circle big enough tocover the top.
7. Pour off the cooking liquid from thefilling into a small pan and set aside.Discard the thyme stalks. Spoon thefilling into the lined basin and pour over100ml of the cooking liquid. Fold over theoverhanging pastry and brush with water.
8. Place the lid on top, pressing firmlyaround the edges to seal.Butter a sheet of baking parchment,fold in a large pleat and lay, butter-sidedown, on top of the pudding. Cover witha pleated layer of foil and finally tie withstring, making a loop for the handle soyou can lift the pudding easily.Sit a small trivet or a large cookie cutterin the bottom of a deep saucepan that’sbig enough to take the basin easily.Half-fill the pan with water and bring tothe boil. Lower in the pudding, cover andsimmer for 2 hrs, topping up with boilingwater when necessary.Reheat the cooking liquid, bubbling itdown a little so it reduces into a tastygravy. Carefully lift out the pudding. Runa knife around the rim, then turn out andserve with gravy and greens, if you like.
Nutrition Information:
covered percent of daily need
