Beef and Mushroom Braise with Drop Dumplings
- Preheat oven to 180°C (or 160°C fan-forced). Slice the beef into 3cm pieces. Chop the onion and carrot. Drain the mushrooms. Trim and quarter the Brussels sprouts. Chop the butter into 1cm cubes.
Heat a large, heavy-based, flameproof casserole dish over a high heat. Add 1 tablespoon of oil and brown the beef in 2 batches. Place on a plate. Add a little more oil and cook the onion and carrot for 5 minutes over medium heat until softened. Add the garlic, tomato paste and plain flour and cook for 1 minute, stirring. Return the beef to the dish, add crumbled stock cube and 1 cup of water. Bring to the boil and cover with a heavy lid.
Place in oven and cook for 1 hour 30 minutes.
While beef is cooking, prepare the dumplings. Combine flour and butter in a bowl. Rub the butter through, using your hands, to form a crumb-like texture. Add mustard, lightly beaten egg and salt and pepper. Combine to form a smooth dough. Shape into 12 x 3cm balls.
- For the last 20 minutes of cooking, stir the mushrooms into the braise. At the same time place the dumplings on top of the braise. Cook, covered until trebled in size and cooked through.
Steam the broccoli and peas for 3-4 minutes or until tender. Serve with the beef braise and dumplings.
TIP: Garnish with fresh parsley