I knew there were two rump steaks in the freezer that we brought with us from Somerset – the very last of the Dexter beef. There’s no way we’d ever eat a whole steak nowadays – it’s just not the sort of meal we have – so I decided, that in light of the chilly weather, we might have a steak pudding tomorrow. (Pete is not offally fond (sorry) of kidney, so we never have that in a pud).
I want to make the pudding in the slow cooker; it’s much easier, never boils dry, and can be left while we go out, but in my experience they work better if the filling is pre-cooked, so that’s what I did this morning.
I normally make a base of carrot and celery for a beef casserole, but there was a head of fennel in the fridge (and, indeed, no celery), so I used that, and three carrots. Chopped into small cubes, and sauteed down in olive oil till softened. Then chopped a large onion and a few cloves of garlic, and some fresh sage leaves, and they got the same treatment.
The steaks were cut into chunks, and browned off – the cats got the trimmings, so they were happy. All of this was put into the slow cooker, and Pete was despatched to buy a bottle of beer; he returned with a bottle of Fursty Ferret from Badger Beers, which seemed appropriate. I deglazed the meat frying pan with the beer, added a teaspoonful of grain mustard, and a tablespoon of flour, decanted that into the slow cooker, and added salt and black pepper.
I’ll leave it cooking for about six hours – it’s smelling good!