Beef with Brown Ale & Horseradish Dumplings

Recipe for: BEEF with BROWN ALE & HORSERADISH DUMPLINGS

Ingredients:

·        3 tblsp plain flour

·        2 tsp English mustard powder

·        1 kg/ 2lb 4 oz beef shin or braising steak cut into large chunks

·        50g/ 2 oz lard

·        2 large onions, peeled & sliced

·        400g/ 14oz whole small Chantenay carrots

·        2 tsp Worcestershire sauce

·        1 tblsp mushroom ketchup

·        550ml bottle brown ale

·        2 large thyme sprigs

·        2 bay leaves

·        2 beef stock cubes

·        200ml water

·        For the dumplings:

o   175g / 6pz self-raising flour

o   75g 2 ½ oz suet

o   2 tblsp thyme leaves

o   4 tblsp strong horseradish sauce

Method:

1.      Heat oven to 160C fan

2.      Tip flour, mustard powder and seasoning into a large plastic bag

3.      Add the meat and shake well to cover each piece

4.      Put half the lard into a heavy, lidded casserole dish

5.      When hot brown the cubed meat in batches, setting aside in a bowl

6.      Heat remaining lard, then add onions and cook until lightly browned

7.      Return the meat and juices to the pan

8.      Add carrots, Worcester sauce, ketchup, ale, thyme, bay, stock cubes and water

9.      Gently bring to the boil, cover with lid and transfer to the oven

10.   Cook for 3 hours or until meat is very tender, stirring occasionally

11.   Turn oven up to 180C and quickly make the dumplings

12.   In a bowl mix flour, suet and thyme

13.   Season well and add the horseradish

14.   Add some water a few tblsp at a time, mixing until dough comes together and doesn’t stick to the bowl

15.   Divide dough into 12 and roll with your fingers into small balls

16.   Remove lid from casserole, put dumplings on top and return to the oven (uncovered) for 25 minutes until dumplings are cooked and golden

What else you need to know:

1.      Serve with mashed potato &green vegetables, or champ