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Steak and Kidney Pudding
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This is one of our national treasures, which when cooked with patience and good beef is up there with any French daube or Italian bollito misto. Braising steak is a lean cut of meat, from the middle bit directly over the front legs, which incorporates chuck, bola and top rib. Use the kidneys at their freshest, on the day you buy them, especially if you're trying to convert anyone who claims to have a kidney aversion. The Worcestershire sauce and English mustard are additional flavourings I've added in for an extra kick, making it a thoroughly British blow out.
Serves: 4 - 6
Typical values per serving:
This recipe was first published in March 2006.