Beef cheeks braised in stout with dumplings

Hey everyone, it is John, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, Beef cheeks braised in stout with dumplings. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Beef cheeks braised in stout with dumplings is one of the most popular of current trending foods in the world. It's enjoyed by millions every day. It is simple, it's fast, it tastes delicious. They are fine and they look fantastic. Beef cheeks braised in stout with dumplings is something which I have loved my whole life.

Many things affect the quality of taste from Beef cheeks braised in stout with dumplings, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Beef cheeks braised in stout with dumplings delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Beef cheeks braised in stout with dumplings is Serves: 4/ Total Time: 4 hours 30 minutes.. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Beef cheeks braised in stout with dumplings estimated approx Prep: Time 30 minutes. Cook: Time 4 hours.

To begin with this particular recipe, we must first prepare a few ingredients. You can have Beef cheeks braised in stout with dumplings using 21 ingredients and 5 steps. Here is how you can achieve that.

Ingredients and spices that need to be Make ready to make Beef cheeks braised in stout with dumplings:

1. 2 beef cheeks, about
2. 500 g each
3. 2 tablespoons plain flour
4. Sea salt and black pepper
5. 2-3 tablespoons olive oil
6. 1 large carrot, peeled and chopped
7. 1 celery stick, trimmed and chopped
8. 1 leek, trimmed and chopped
9. 2 bay leaves
10. sprigs Few thyme
11. 1 tablespoon tomato purée
12. 1 tablespoon brown sugar
13. 300 ml Guinness or other stout
14. 400 ml beef or veal stock(see page 244)
15. Dumplings
16. 125 g self- raising flour
17. 125 g suet
18. 1/2 teaspoon salt
19. Small handful of mixed herbs, Such as parsley, chives and chervil, chopped
20. 1 heaped teaspoon creamed horseradish
21. 4-5 tablespoon water

Instructions to make to make Beef cheeks braised in stout with dumplings

1. Trim off any excess fat from the cheeks and cut into bite- sized pieces. Mix the flour with a little salt and pepper and use to lightly coat the beef pieces. Heat a thin layer of olive oil in a heavy- based flameproof casserole. Brown the beef in batches for 4-6 minutes, turning to colour evenly, then remove to a plate.
2. Drizzle a little more oil into the pan add the vegetables, along with the bay leaves and thyme. Stir in the tomato purée and sugar. Cook, stirring frequently, over a high heat for 6-8 minutes until the vegetables begin to soften and colour.
3. Pour in the stout and let bubble for 5-10 minutes until reduced by about half. Return the meat to the pan. Add the stock to cover the meat and vegetables. Season well, bring to the boil and put the lid on. Simmer gently for 3-3 1/2 hours until the beef in just tender, stirring every once in a while. Taste and adjust the seasoning.
4. Meanwhile, to make the dumplings, put the flour, suet, salt and a goof pinch of pepper into a large bowl. Mix well, then stir in the chopped herbs. Make a well in the centre and add the creamed horseradish and 4 tablespoon water. Mix to a firm dough that comes away from the sides of the bowl cleanly. If it a bit dry, add a little more water. Turn the dough out onto a clean board and sprinkle over some flour. Roll the dough out into sausage shape, then divide into 8 ball.
5. Carefully drop the dumplings into the stew, spacing them apart to allow for them to double cooking. Replace the lid and cook for a further 20-30 minutes until the dumplings have puffed up and are light and fluffy. Serve with seasoned vegetables.

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