Beef and chorizo with horseradish mash and rosemary dumplings
Preparation time less than 30 mins
Cooking time over 2 hours
Serves 4
A GUEST RECIPE from BBC Good Food Guide - we spotted this and simply could not resist, especially as this recipe also has dumplings and we added horseradish into the dumpling mix for extra flavour!
Ingredients
For the beef
3 tbsp olive oil
1kg/2lb 4oz shin of beef, cut into 4cm/1½in pieces
225g/8oz chorizo, diced
1 large onion, diced
2 large carrots, cut to same size as beef
2 large parsnips, cut to same size as beef
2 tbsp plain flour
300ml/½ pint red wine
600ml/1 pint beef stock
salt and freshly ground black pepper
For the dumplings 225g/8oz self-raising flour
pinch salt
100g/4oz shredded suet
2-3 tbs horseradish, depending whether you use creamed horseradish or original, taste as you go
1-2 tbsp fresh rosemary, finely chopped
For the mash 900g/2lb potatoes, peeled and cut into chunks
25g/1oz fresh grated horseradish, or to taste
25g/1oz butter
about 100ml/4floz single cream
AND THIS IS WHAT YOU DO.....
- For the beef, make sure there are two available shelves in your oven and preheat the oven to 160C/320F/Gas 3.
- Heat the olive oil in a flameproof casserole and brown the beef. (You will need to do this in batches, so don't overcrowd the pan.) Using a slotted spoon, lift out the meat and set aside.
- Add the chorizo and onion to the pan and fry until softened and the fat runs from the chorizo.
- Add the carrots and parsnips and continue to cook until tinged with colour and beginning to soften.
- Sprinkle in the flour and cook for 2-3 minutes, stirring frequently.
- Pour over the wine and stirring constantly, bring to the boil.
- Stir in the beef stock.
- Return the beef to the pan and season with salt and freshly ground black pepper. Cover with a tight fitting lid and braise on the bottom shelf of the oven for two hours, or until the meat is tender - check during the cooking time to ensure that the meat doesn't become too dry. If it does, add a splash of boiled water.
- For the dumplings, line a baking tray with non-stick baking paper.
- Sift the flour into a bowl with a pinch of salt.
- Add the suet, horseradish and rosemary and bind together with enough cold water to form a soft dough.
- Using floured hands and working as lightly fingered as possible, divide the mixture into eight and shape into oval dumplings.
- Place on a baking tray slightly spaced apart.
- Bake the dumplings on the shelf above the beef for the last 25 minutes of the beef’s cooking time, until they are puffed up and cooked through.
- Meanwhile, for the mash, boil the potatoes in a pan of boiling, salted water for 15 minutes, or until tender. Drain well and press through a potato ricer into a warm bowl. Mix in the horseradish, butter and cream. Season to taste with salt and freshly ground black pepper.
Serve the mash with the beef and dumplings.