Braised beef with dumplings
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- 1 tbsp olive oil
- About 1kg joint of silverside of beef (tie with string to keep shape, if liked)
- 1⁄2 bottle of red wine
- 2 bay leaves
- 10 peppercorns
- Few sprigs of fresh thyme
- About 1l beef stock
- 18 shallots, peeled
- 150g baby carrots, peeled
- 300g Charlotte potatoes, sliced
- 125g self-raising flour
- 65g shredded suet
- 1 tbsp chopped flat-leaf parsley
- 1 tsp Asda Creamed Horseradish
Pre-heat the oven to 160C/140C Fan/Gas 3. Heat the oil in a pan and brown the meat. Put in a heatproof casserole dish or deep roasting tin and discard the fat.
Add the wine to the pan and boil until reduced by half. Pour over the beef and add the bay leaves, peppercorns and thyme. Pour over stock to cover the beef. Cover the dish and cook in the oven for 3 hours.
Add the onions, carrots and potatoes and cook for another 1-2 hours.
Sift the flour and 1⁄2 tsp salt into a bowl. Mix in the suet, parsley and horseradish. Add enough water to form a firm dough. Shape into 12 balls.
When the meat is cooked, drain the liquid into a pan. Heat to simmering, add the dumplings and poach for 15 minutes. Remove the dumplings. Boil the liquid until reduced by half.
To serve, reheat the vegetables and dumplings in the gravy. Slice the beef and serve straight away.
Please drink responsibly. For the facts, visit drinkaware.co.uk.