Irish Beef With Dumplings Recipe
Ingredients
| 2 streaky bacon rashers, cut into small pieces | ||
| 25 g / 1 oz. lard or dripping | ||
| Beef brisket | 1 Kilogram | |
| 200 g / 8 oz. onions, chopped | ||
| 200 g / 8 oz. carrots, scraped and diced | ||
| Salt | 1/2 Teaspoon | |
| 125 ml / 1/4 pint Guinness | ||
| Pepper | 1/4 Teaspoon | |
| 375 ml / 3/4 pint beef stock or stock made with a stock cube | ||
| Dumplings | ||
| 100 g / 4 oz. self-raising flour | ||
| 50 g / 2 oz. shredded suet | ||
| Water | 4 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1) Take dripping in a wok and fry bacon till golden brown.
2) Shift the content to a large saucepan.
3) Fry the meat in the remaining fat in frying pan. Shift the contents to the saucepan.
4) Cover the top of the meat with vegetables. To it add salt, Guinness, pepper and stock.
5) Once it boils, cover the saucepan and simmer. Cook for 1 3/4 hours till the meat is almost tender.
FINALIZING
6) For the dumplings, take a bowl, sift the flour and add seasoning to it.
7) Add suet and water to make soft dough.
8) Divide and make eight small balls. Add it gently to the saucepan.
9) Cover and cook on simmering heat for 15 to 20 minutes till the meat and dumplings are cooked.
SERVING
10) Serve hot.
TIPS
While cooking the dumplings keep the lid tight on the saucepan and do not lift it. The steam shouldn't escape out of the saucepan while the dumplings are cooking.
Transfer the stew into a large foil dish with the dumplings to store in fridge. Before serving, reheat in a moderate oven covering lightly with a piece of foil at 180°C, 350°F, Gas Mark 4, for 1 hour
1) Take dripping in a wok and fry bacon till golden brown.
2) Shift the content to a large saucepan.
3) Fry the meat in the remaining fat in frying pan. Shift the contents to the saucepan.
4) Cover the top of the meat with vegetables. To it add salt, Guinness, pepper and stock.
5) Once it boils, cover the saucepan and simmer. Cook for 1 3/4 hours till the meat is almost tender.
FINALIZING
6) For the dumplings, take a bowl, sift the flour and add seasoning to it.
7) Add suet and water to make soft dough.
8) Divide and make eight small balls. Add it gently to the saucepan.
9) Cover and cook on simmering heat for 15 to 20 minutes till the meat and dumplings are cooked.
SERVING
10) Serve hot.
TIPS
While cooking the dumplings keep the lid tight on the saucepan and do not lift it. The steam shouldn't escape out of the saucepan while the dumplings are cooking.
Transfer the stew into a large foil dish with the dumplings to store in fridge. Before serving, reheat in a moderate oven covering lightly with a piece of foil at 180°C, 350°F, Gas Mark 4, for 1 hour
Chef
