Beef Brisket Casserole with Chilli and Orange Dumplings

Beef Brisket Casserole with Chilli and Orange Dumplings

03 October 2018

This rich and fragrant casserole is a versatile dish and perfect for the family, friends and everyday meals. With long slow cooking the beef becomes tender and the dish develops a great depth of flavour. Recipe developed in partnership with Liverpool John Moores University.
  • Beef
  • Recipes

Category

Main

Serves

4

Preperation Time

40 minutes

Cooking Time

2 hours

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

1Preheat 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

2Cut 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

3Transfer to the saucepan and add the pancetta, plain flour, garlic, celery, carrots, sundried tomatoes, ginger and mixed herbs, and cook for 2-3 minutes

4Add 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

5Prepare 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

6Once 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

7Once cooked remove from the oven and serve immediately.

This rich and fragrant casserole is a versatile dish and perfect for the family, friends and everyday meals.
With long slow cooking the beef becomes tender and the dish develops a great depth of flavour.

Recipes developed in partnership with Liverpool John Moores Univeristy