3 October 2018
Category
Main
Serves
4
Preperation Time
40 minutes
Cooking Time
2 hours
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
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
