Meats Recipes -   Braised Beef with Cheese Dumplings Recipe

  
 

Meats Recipes -  Braised Beef with Cheese Dumplings Recipe

Ingredients

Serve 4-6

  • 4 tablespoons vegetable oil

  • 2 onions, sliced

  • 750 g/1 1/2 lb stewing beef, cubed

  • 4 teaspoons plain flour

  • 1 teaspoon brown sugar

  • pinch of cinnamon

  • 300 ml/1/2 pint brown ale

  • salt and pepper 

Dumplings:

  • 125 g/4 oz self-raising flour

  • 50 g/2 oz suet, shredded, or margarine, melted

  • 25 g/1 oz Cheddar cheese, grated

  • 2-3 tablespoons water

  • salt and pepper

Method:

  1. Heat the oil in a frying pan. Add the onions and fry over a low heat until soft, then transfer to a casserole. Brown the beef quickly on all sides in the pan, then add the flour and let it cook for 1 minute, stirring.

  2. Add the sugar and cinnamon and gradually pour in the brown ale. Stir well, then season with salt and pepper to taste.

  3. Put the meat and gravy into the casserole, cover and cook in a preheated oven, 180°C (350°F), Gas Mark 4, for 30 minutes. Then reduce the oven temperature to 160°C (325°F), Gas Mark 3, and continue cooking for 1 further hour.

  4. To make the dumplings, mix the dry ingredients together, season with salt and pepper and gradually add the water. Add a little more if needed to make a fairly slack dough.

  5. Flour the hands and break the dough into 8 small pieces, then roll into little balls with the palms of the hands. Chill until required.

  6. Test the meat with a fork after 1 1/2 hours' cooking time. If necessary, cook for a further 30 minutes. If the casserole is dry, add some water or beer.

  7. Place the dumplings on top of the casserole about 20 minutes before the meat is ready and cook, uncovered, for about 20-30 minutes until they are risen.

  8. Alternatively, poach the dumplings, about 4 at a time, in a saucepan of boiling salted water for about 15 minutes. Drain well and serve with the meat.