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