Name: Beef with Suet Pudding
Yield: Serves 4
Ingredients: 1 bay leaf; 4 sprigs fresh sage; 2 celery sticks; 6 fresh sage leaves; salt & pepper; ½ bottle red wine; 50 g butter; 4 x 300-400 g pieces of flank, or shin of longhorn beef; 500 g plain flour; 4 large onions; 100 ml of water; black pepper; 1 leek; 250 g shredded beef suet; 4 carrots; 1 tblsp fresh sage, chopped; 1 litre beef stock; 8 fresh sage leaves; 2 large onions; rapeseed oil; 100 g seasoned flour

Preparation info

Serves
4

Difficulty
Medium

Appears in

On The Menu

By James Mackenzie

Published 2011

About

You don’t necessarily need to use longhorn beef but a breed such as this really does improve the flavour of the finished dish. It’s simple dishes like this that are always popular with customers, probably because nobody has time to cook like this at home anymore. The little sage and onion suet pudding is a simple garnish filled with a slow-cooked mix of onions and fresh sage.