Traditional Dorset Jugged Steak

Cut braising steak into large chunks and toss in seasoned flour.

Brown the meat in a pan, then transfer to a tall earthenware jug or deep casserole dish.

Add sliced onions, a little beef stock, two tablespoons of tomato ketchup, and 150ml of Port.

Cover tightly and place the dish inside a roasting pan filled with water (bain-marie).

Cook slowly in the oven at 150°C for 3 hours.

The low and slow cooking in the 'jug' produces exceptionally tender meat and a rich gravy.