Lucy’s Traditional Minced Beef and Dumpling’s

By lucy  , ,   

March 16, 2014

I thought i would share my last hearty recipe from my winter collection, a warming incredibly flavoursome dish that has long been a family favourite. Enjoy this recipe as now my thoughts start to turn to spring, the sun gently warming the air and new and exciting creations and ingredients appearing. So its a fond farewell to winter and a excited heart for this spring time ahead. Love Lucy

  • Prep: 40 mins
  • Cook: 3 hrs
  • Yields: 6 Generous

Ingredients

2 tbsp Groundnut oil

450 Grams Beef shin

400 Grams Lean minced beef

300 ml Red wine

400 ml Beef stock

1 Medium Bouquet garni

2 Medium Star anise

2 Medium Onions

2 Medium Carrots

200 Grams Button mushrooms

70 Grams Tomato puree

250 Grams Soffritto Passata

15 Grams Dijon mustard

1/2 tsp Worcestershire sauce

175 Grams Self raising flour

2 Sprig Fresh Thyme

10 Grams Chives

10 Grams Curly parsley leaves

2 tbsp Dijon mustard

1 tsp Sea salt

1/2 Medium Lemon zest

90 Grams Shredded suet

50 ml Whole milk

Directions

1. Preheat the oven to 120oc. In a large flameproof casserole dish, over a moderate heat 1tbsp of oil and add the diced beef shin, cook for 3-5 minutes until lightly browned. Lift out and set aside. Then add the minced beef and cook for 3-4 minutes, stirring until browned. Lift out and set aside.

2. Pour the red wine into pan and let it simmer, then bring to the boil for 5 minutes. Stir in the beef stock, beef, bouquet garni, 1 star anise and extra water so that it is all covered. Bring to a simmer, cove and bake slowly in the oven for two hours. Leave to cool completely, remove the star anise and bouquet garni and shred the shin meat.

3. Meanwhile in a separate pan heat a little oil and gently cook the onions and the other star anise for 5 minutes. Add the carrots and cook until softened then add the mushrooms and cook for 1-2 minutes then stir in the tomato puree and cook for 5 minutes until the mixture turns bright red. Add the passata, simmer gently for 10 minutes then set aside to cool. Finally remove the star anise.

4. Then to make the dumplings you need to mix the flour, thyme leaves, freshly chopped chives and parsley, mustard, salt and lemon zest in a stand up mixer until it forms bread crumbs, add the suet and milk and mix until the dough just comes together. Allow to stand covered for 30 minutes and roll into 24 balls.

5. Preheat the oven to 180oc gas mark 4. Stir in the cooked vegetables into the casserole along with the mustard and Worcestershire sauce, salt and freshly ground black pepper.

6. Lay the dumplings on top of the casserole pressing down gently. Bake for 25-30 minutes until the dumplings are cooked and the casserole is heated though. Finish with thyme leaves and freshly chopped parsley and chives.

7. You can also serve with a choice of your vegetables. I used green beans and baby corn.

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