Cartford Inn - Ian Manning - Oxtail and beef steam pudding recipe

PUBLISHED: 16:42 05 May 2011 | UPDATED: 19:19 20 February 2013

Cartford Inn - Ian Manning - Oxtail and beef steam pudding recipe

Cartford Inn - Ian Manning - Oxtail and beef steam pudding recipe

This deliciously hearty recipe is the signature dish of Ian Manning, chef at the picturesque Cartford Inn at Little Eccleston.

This deliciously hearty recipe is the signature dish of Ian Manning, chef at the picturesque Cartford Inn at Little Eccleston.


Ian and the inns owner, Patrick Beaume, devised the dish and it has been a big hit with customers. So far, Ian has sold in excess of 8,000 in
just four years - an incredible success by any standard. Here, Ian shares his secret for success with Lancashire Life readers.

Cartford Inn, Cartford Lane, Little Eccleston, Near Great Eccleston.
Tel: 01995 670166

Oxtail and beef steam pudding



Ingredients

600 g of oxtail
200 g of beef skirt
3 cloves of garlic
4 sprigs of thyme
1 pt of real ale
1pt red wine
1/2pt stock
1 large shallot
1lb self-rising flour
1 tsp salt
1/2lb suet
pt water


Method


1. Put all first seven ingredients in a large pan, bring to boil and simmer for 2 hours till tender.


2. Strain meat and return sauce to boil till reduced to half.


3. Flake the oxtail and beef skirt and pour over the sauce using the strainer. Add the diced shallots and some thyme leaves.


4. Mix together pastry ingredients and roll out about 5mm thickness. Cut into disc using a saucer.


5. Line small pudding mould with cling film. Then fill with pastry and some oxtail mix and close pudding. Steam for 15 minutes.


Serve

The pudding with a red wine jus over, rochet of mash potato, fine beans and beetroot salad.

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