This recipe is simple, comforting and packed full of flavour. The horseradish dumplings add a little twist to this classic dish but add a whole new level of tasty. If you are using fresh horseradish, don’t add as much or it will blow your head off. The key thing to this dish is keeping the components chunky; because it has such a long slow cook in the oven, if the vegetables and beef are too small they will dissolve into the sauce. Also, keeping the vegetables large means that you don’t need to serve any extra veg; it is a one pot wonder! If you have never used suet, do not be afraid, it is very easy to work with and is a handy item to have in the fridge. Suet is beef fat, which you can buy shredded and is easily available in any super market, there is a vegetable option which works just as well (no idea what this is made out off though…) I would recommend buying the vegetarian version as you can add this to steamed puddings with out having a taste of beef.
500g Beef Shin
150ml Chopped Tomato
1/2 Bottle Red Wine
2 Tsp Dried Herbs (Thyme, Sage, Oregano…)
180g Self Raising Flour
80g Grated Suet
3 Tbsp Horseradish sauce
- Cut the shin into large chunks
- Peel and chop the vegetables, again into large chunks
- In a large pan brown the beef in very hot oil, do this in batches so as not to overcrowd the pan. Remove the beef from the pan
- Add the vegetables to the pan with the herbs and soften for a few minutes
- Coat the meat in flour and return to the pan with the vegetables
- Add the red wine and tomatoes and simmer with the lid off for 5 minutes
- Season well and place the lid on. Transfer to the oven at 100°C for 4-5 hours
- Mix all the dried ingredients together.
- Add the horseradish to the water, then pour into the mix
- Stir well then, with floured hands, form into golf ball sized dumplings.
- Remove the stew from the oven and turn up to 180°C
- Check for seasoning
- Gently place the dumplings in the stew and bake for 30 minutes
- If you want a soft dumpling on all sides, flip them over after 15 minutes