1. First make the braised beef in red wine. Place a casserole pan on the stove and add the oil.

2. Allow the oil to get hot and then add the beef, season with the salt and the pepper and brown all over. Add the lardons, the chopped garlic and the tomato puree. Allow to bind with all of the meat before adding the red wine and reduce
by half.

3. Add the chicken stock and the bay leaf and mix well, before placing the lid on.

4. This can now be cooked in a pre-heated oven at 160C for 1 ½ -2 hours or left to simmer on the top of the stove.

5. After about 1 hour add all of the peeled button onion, and continue to cook for another 30 minutes or until the meat is nice and tender.

6. Whilst the beef is cooking, you can make the casing. Mix the salt and the flour into the suet before adding the water.

7. Mix well but don’t overwork, then allow to rest for 30 minutes.

8. Once the beef is cooked, allow it to cool slightly then remove the meat from the pan and reduce the sauce if required.

9. Add the chopped parsley.

10. Roll out the pastry to 5mm thick on a floured surface and cut into large circles to fit the moulds, reserving discs for the top to close the puddings.

11. Butter the pudding moulds and line them with the pastry.

12. Fill with the Braised Beef Mixture and wet the top of the pastry with water, place the disc of pastry on the top of that and seal well. Cover with buttered tin foil and steam for 1 hour.

13. When cooked, turn out the pudding onto a plate and pour over extra gravy

This goes really well with Mashed root Vegetables or Cavalo Nero