Beef Brisket Casserole with Chilli and Orange Dumplings

Ingredients

• 600g beef brisket
• 300g shallots
• peeled
• 25g dried mixed mushrooms
• 300ml boiling water
• 200g pancetta
• 3 tbsp plain flour
• 3 chopped garlic cloves
• 3 celery sticks
• sliced
• 3 medium carrots
• sliced
• 2-3cm fresh root ginger
• peeled and chopped
• 100g sundried tomatoes in oil
• drained and roughly chopped
• 2 tsp mixed herbs
• 250ml beef stock
• 2 oranges
• zest and juice
• 1 tbsp caster sugar
• 100g fresh spinach
• Salt and pepper
• Olive oil
• For the Dumplings
• 75g suet
• 150g self-raising flour
• ¼ tsp chilli flakes
• ¼ tsp chilli powder
• ¼ tsp chilli powder
• 350ml red wine

Instructions

1. Preheat the oven to 170°C/150°C fan assisted/Gas mark 3. Add 300ml of boiling water to the mushrooms and leave to rehydrate for 20 minutes
2. Cut the brisket into 3cm cubes and season with salt and pepper. Place the skillet over a medium heat and add the olive oil. Fry the beef in batches to brown the sides
3. Transfer to the saucepan and add the pancetta, plain flour, garlic, celery, carrots, sundried tomatoes, ginger and mixed herbs, and cook for 2-3 minutes
4. Add the mushrooms and soaking liquid, red wine, beef stock, followed by the orange zest and juice, shallots and sugar,Bring to the boil over a medium heat and place in the preheated oven with the lid on for 1 ½ hours
5. Prepare the dumplings by combining the flour, suet, chilli powder and flakes, and orange zest. Carefully add the orange juice until it just comes together. Divide the mix into 8 balls and set to one side
6. Once the casserole is finished, stir through the spinach. If it is a little dry, loosen the casserole with beef stock. Place the dumplings on the casserole and return to the oven for 20 minutes
7. Once cooked remove from the oven and serve immediately.