Inspiration behind this recipe: More winterlicious comfort in a pretty cup! Winter is a time of no sea or sun, so the kitchen should be the 'hot spot' of the home. What better than stepping into your home, smelling the aromas of this steamed beef pudding bubbling away on the stove and opening the little parcels to reveal the special little puddings! Slow food ... comfort food. This dish promises to take the chill out of the cold season.
For the suet pastry
250g plain flour Pinch of salt 125g beef suet 125ml milk
For the beef filling
1 punnet PnP soup pack (carrot, leek, celery, tomato, potato, turnip), diced carrot, celery and potato 1 onion, diced 1 PnP star anise 1 tbsp PnP White Wine Vinegar 1 tbsp sugar 1 tbsp olive oil 500g beef shin 1 Knorr Beef Stock Pot 250ml water 1 tin Indian-style diced tomatoes (175g) 2 sprigs fresh thyme Salt and pepper to taste
Sift flour and salt into a bowl. Rub in the finely minced suet. Add cold milk to dry ingredients.
Wrap in cling film and refrigerate for 30 minutes.
Beef shin filling
In a heavy-bottomed pan, brown diced onion, carrot and celery in olive oil.
Add star anise, vinegar and sugar.
Add beef shin that has been dusted with flour and seasoned. Brown for 3 minutes then turn over to brown the other side for a further 3 minutes.
Add beef stock pot and water.
Add tinned diced tomatoes and diced potato.
Simmer for 90 minutes until beef is tender and can be cut into cubes.
Let mixture cool and spoon into cups lined with the suet pastry.
Brush the edges with egg wash.
Top with a round of suet pastry.
Cover with foil that has been folded in the centre to allow for expansion.
Secure the foil to the cups with string.
Put the cups in a heavy-based saucepan with water halfway up the cups.
Steam for 70 minutes.
Remove from foil and serve with vegetables of your choice.