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Beef Brisket with Dumplings Recipe

Ingredients


For the beef stew
• 4½lb/2kg beef brisket
• 3 onions, thickly sliced
• 3 carrots, thickly sliced
• 1 celery stick, cut into 1in/2cm pieces
• 12oz/350g potatoes, cut into chunks
• 1 bay leaf • 6 sprigs fresh parsley
• 3 cloves garlic
• Water or beef stock, to cover the meat

For the dumplings
• 2oz/55g fresh suet, finely chopped, or 3oz/85g shredded suet
• 175g/6oz plain flour, plus extra for dusting
• 1 tsp salt
• ½ tsp baking powder
• 1 tsp horseradish sauce (optional)
• 1 handful of fresh thyme, chopped (optional)
• A dash of milk or water


How to prepare

1.    For the dumplings, mix the flour, suet,  baking powder and salt together in a bowl, before stirring in the horseradish and thyme. Slowly add milk or water, mixing these well to form a soft dough. Then, with floured hands, roll small pieces of the dough into dumpling-sized balls, before setting these aside.

2.    For the stew, place the beef brisket into a large saucepan, surround it with the potatoes, carrots, onions, celery stick, garlic, parsley and bay leaf. Add enough beef stock or water to cover, before bringing to the boil.

3.    Cover with a lid, reducing the heat to its lowest level, before simmering for at least 1 to 2 hours; make sure the meat is tender.

4.    20 minutes before the stew has finished cooking, add the dumplings. Cover with a lid and do not lift again until the stew has finished cooking, or until the dumplings are fully cooked through.

Eat & enjoy
MeatNoVeg!