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eady in: 5.

5 hours Serves: 6 Ingredients: - 2 tbsp plain flour - 3 x 380g packs British shin of beef, cut into 5cm pieces - 2 tbsp olive oil - 150g pack British smoked bacon lardons - 1 onion, finely chopped - 12 Chantenay carrots - 18 button mushrooms - 500ml Belgian Wheat Beer with Orange Peel and Coriander - 250ml beef stock, hot - 4 fresh thyme sprigs For the dumplings: - 250g self-raising flour - 125g chilled butter, diced - 1 tbsp grated Parmesan - 2 tbsp chopped fresh parsley Method: 1. Heat the oven to 130C/250F/gas 1 (110C for fan ovens). Put the flour in a large bowl, season, then toss the beef in the flour. 2. Heat the oil in a large, flameproof casserole and add the beef (you may need to do this in batches). Fry over a high heat until golden, then remove with a sl otted spoon and put on a plate. Add the bacon and fry for 2-3 minutes, until gol den, then add the vegetables and stir. 3. Return the beef to the pan, pour over the beer and stock, and add the thyme s prigs. Cover with a tight-fitting lid and bring to a simmer. Transfer to the ove n and cook for 4 hours. 4. Meanwhile, make the dumplings. Sift the flour and a pinch of salt into a larg e bowl and rub in the butter to form breadcrumbs. Add the Parmesan and parsley, then stir in 3-4 tbsp cold water and mix into a soft dough. Divide the dough int o 12, and roll into balls. Sit the dumplings on top of the casserole, increase t he temperature to 200C/400F/gas 6 (180C for fan ovens) then return the dish to the oven without the lid for 25 minutes. Dress it up: Try leaving the rolled shin pieces whole so each of your guests receives beautif ully presented portions of beef, perfect for a dinner party. Per serving: 700kcals, 35.9g fat, 17.3g sat fat, 2.22g salt.