Braised Beef with Red Wine, Cranberry
with Herb and Grain Mustard Dumplings

Serves 4 

Ingredients:

 

1 kg/2lb 4oz braising steak

2 tbsp of potato thickening granules

3 large onions, finely sliced

Olive oil

2 glasses of red wine

2 beef stock cubes

2 bay leaves

3 rounded tbsp cranberry sauce/jelly (possibly more depending on taste)

Salt and freshly ground black pepper


For the Dumplings



225g/8oz self-raising flour

pinch salt

100g/4oz shredded suet

1-2 tbsp fresh rosemary, finely chopped

1 tbs Dijon mustard

2-3 tbs Wholegrain Mustard

 

 

AND THIS IS WHAT YOU DO………………..

 

1.  Preheat oven to 150ºC Fan
   
   
2. Heat 2/3 tbsp olive oil in a casserole pan and then add the meat and fry until well sealed.
   
   
3. Remove the meat and fry the onions in the meat juices until softened and beginning to brow
   
   
4. Add the meat back into the pan and then add the wine, bay leaves and crumbled stock cubes.    Add some seasoning.
   
   
5. Put a sheet of foil over the casserole and secure with the lid and then place in a moderate oven for one and a half hours.
   
   
6. Sift the flour into a bowl with a pinch of salt. Add the suet, Dijon mustard, Wholegrain mustard and rosemary and bind together with enough cold water to form a soft dough.
   
   
7. Using floured hands and working as lightly fingered as possible, divide the mixture into eight and shape into round ball shaped dumplings.   
   
   
8. Take the casserole from the oven, stir in the cranberry jelly and then add the thickening granules.
   
   
9. Now place the dumplings on top of the casserole and replace the lid and cook for a further 25 - 30 mins until dumplings are cooked.
   
   
10. Alternatively, you can place the dumplings onto a sheet of greaseproof paper laid onto a baking sheet and bake in the oven - these will rise and resemble scones, which can then be placed on each serving.
    

     Serve with Mashed Potatoes with added Dijon and Grain Mustard and Cabbage.
     Served with giant couscous in the image below.