Braised Beef Suet Pudding

Cooking Time
180

Portions
4

Ingredients

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• g Country Range Beef Bouillon (made up)
•   tsp Country Range Tomato Paste
•   tsp Country Range Dried Thyme
•   tsp Country Range Garlic Purée
• g dice beef
• g Country Range Plain Flour
• g Country Range Suet Pastry Mix
• g Country Range Plain Flour
• ml red wine splash of olive oil salt and pepper to taste

• 1

  Step 1

  Add a splash of olive oil to a hot pan and seal the beef on a high heat. When golden brown, remove from the heat and leave to one side.
• 2

  Step 2

  Add the flour to the pan to form a roux, cook for 3-4 minutes until sandy coloured, then add the tomato paste and cook for a further 5-6 minutes.
• 3

  Step 3

  Add the red wine a little at a time, mixing until smooth, then add the garlic and thyme.
• 4

  Step 4

  Place the beef back into the sauce and leave to simmer.
• 5

  Step 5

  For the suet pastry, mix the suet mix, flour and seasoning together with a little water to form a pastry.
• 6

  Step 6

  Roll out the pastry to fit pudding moulds. Line the moulds and fill with the beef. Top up with sauce and allow to cool.
• 7

  Step 7

  Cover with a pastry top and place into a pan of boiling water. Steam with the lid on for 2-3 hours. Remove from the boiling water and allow to stand.
• 8

  Step 8

  Turn onto the plate and open up. Serve with vegetables and gravy.

Ingredients

• 1.50 g Country Range Beef Bouillon (made up)
• 2 tsp Country Range Tomato Paste
• 1 tsp Country Range Dried Thyme
• 1 tsp Country Range Garlic Purée
• 850 g dice beef
• 50 g Country Range Plain Flour
• 250 g Country Range Suet Pastry Mix
• 125 g Country Range Plain Flour
• 500 ml red wine splash of olive oil salt and pepper to taste