Beef and kidney pudding

Name: Beef and kidney pudding
Total time: 510 min
Ingredients: 50 ml olive oil; 4 beef cheeks, trimmed; 1 onion, finely chopped; ½ each carrot and celery stalk, finely chopped; 1 litre beef or brown chicken stock (4 cups); 3 sprigs each rosemary and thyme; 1 garlic head, halved horizontally; 1 anchovy fillet, finely chopped; 3 lamb kidneys (about 200gm), cleaned; 6 oysters, such as Pacific, freshly shucked; 45 gm plain flour; 45 gm softened butter; steamed cabbage, boiled potato and mushy peas (optional); Suet crust; 500 gm plain flour (3⅓ cups); 200 gm chilled suet, coarsely grated; 1 tbsp baking powder

www.gourmettraveller.com.au

Make beef and kidney pudding with this recipe, a hearty British classic featuring tender beef, savory kidneys, and a rich, suet-crust pastry.

View full recipe on www.gourmettraveller.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.

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