Mary Berry’s Rugby Lamb

Why Make This Recipe

Mary Berry’s Rugby Lamb is a comforting and hearty dish that’s perfect for family meals or special occasions. This recipe is simple yet flavorful, making it a favorite among home cooks. The combination of tender beef and rich sauce means you’ll have a delightful meal that everyone will enjoy.

How to Make Mary Berry’s Rugby Lamb

Ingredients:

• 1.5 kg beef shoulder
• 2 tbsp sunflower oil
• 2 onions, diced
• 2 carrots, chopped
• 3 cloves garlic, minced
• 500 ml vegetable stock
• 2 tbsp tomato purée
• 2 tsp balsamic glaze
• 1 tsp dried rosemary
• Salt and pepper to taste
• ¼ tsp cayenne pepper
• 2 tsp ground cumin

Directions:

1. Trim excess fat from the beef and cut it into chunks.
2. Heat the oil in a pot and brown the beef on all sides.
3. Remove the beef and sauté the onions and carrots for 5 minutes. Then add the minced garlic.
4. Stir in the tomato purée, then add the vegetable stock and balsamic glaze. Allow it to simmer.
5. Return the beef to the pot, add the dried rosemary, season with salt and pepper, and let it simmer for 2 to 2.5 hours.
6. After cooking, let the beef rest. If you like, you can reduce the sauce before serving.

How to Serve Mary Berry’s Rugby Lamb

Serve Mary Berry’s Rugby Lamb hot, paired with mashed potatoes, rice, or crusty bread. A side of steamed vegetables or a fresh salad adds a lovely touch to the meal.

How to Store Mary Berry’s Rugby Lamb

You can store leftover Rugby Lamb in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, it freezes well for up to 3 months. Make sure to cool it completely before freezing.

Tips to Make Mary Berry’s Rugby Lamb

• Make sure to brown the beef properly; it helps enhance the flavor of the dish.
• If you prefer a spicier dish, adjust the cayenne pepper according to your taste.
• You can add other vegetables like potatoes or parsnips for extra flavor.

Variation

If you’re looking for a different twist, you can try using lamb instead of beef. Lamb adds a unique flavor and works beautifully with the other ingredients.

FAQs

1. Can I use a different cut of beef for this recipe?
Yes, you can use chuck roast or brisket if you prefer. Just make sure it’s a cut that benefits from slow cooking.

2. Is it necessary to brown the beef before cooking?
Browning the beef adds depth to the flavor, but if you’re short on time, you can skip this step.

3. Can I make this dish in a slow cooker?
Absolutely! Just follow the same steps and then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 4-5 hours until the beef is tender.

Rugby Lamb

A comforting and hearty dish featuring tender beef shoulder simmered in a rich sauce, perfect for family meals or special occasions.

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Prep Time 15 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 45 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: British

Calories: 480

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1.5 kg beef shoulder Trim excess fat and cut into chunks
• 2 tbsp sunflower oil For browning the beef
• 2 pcs onions, diced
• 2 pcs carrots, chopped
• 3 cloves garlic, minced
• 500 ml vegetable stock For sauce
• 2 tbsp tomato purée
• 2 tsp balsamic glaze
• 1 tsp dried rosemary
• to taste Salt and pepper
• ¼ tsp cayenne pepper Adjust according to taste
• 2 tsp ground cumin

Method

 

Preparation

1. Trim excess fat from the beef and cut it into chunks.
2. Heat the oil in a pot and brown the beef on all sides.
3. Remove the beef and sauté the onions and carrots for 5 minutes. Then add the minced garlic.

Cooking

1. Stir in the tomato purée, then add the vegetable stock and balsamic glaze. Allow it to simmer.
2. Return the beef to the pot, add the dried rosemary, season with salt and pepper, and let it simmer for 2 to 2.5 hours.
3. After cooking, let the beef rest. If you like, you can reduce the sauce before serving.

Notes

Serve hot with mashed potatoes, rice, or crusty bread. A side of steamed vegetables or fresh salad adds a lovely touch. Leftover Rugby Lamb can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Cool it completely before freezing. For a spicier dish, adjust the cayenne pepper according to your taste. You can add other vegetables like potatoes or parsnips for extra flavor.