BEEF & VEGETABLE HOTPOT WITH HORSERADISH DUMPLINGS
Ingredients: Serves: 2
• 2 tbsp olive oil or vegetable oil
• 2 small carrots, scrubbed and cut into thin rounds
• 2 small parsnips, peeled and cut into long wedges
• 1 onion, chopped
• 1 leek, thinly sliced
• 2 tsp plain flour
• 380g pack slow cooked beef brisket
• 400ml beef stock
• ½ x 140g Aunt Bessie’s Dumpling Mix
• 1 tbsp Essential Hot Horseradish Sauce
• ½ x 25g pack flat leaf parsley, leaves finely chopped
• 2 pickled walnuts, drained and roughly chopped
METHOD
Heat the oil in a large, shallow pan and fry the carrots, parsnips, onion and leek for 5 minutes. Stir in the flour and cook for 1 minute more. Pour in the liquor from the beef pouch with the stock. Bring to the boil, stirring, then cover with a lid and cook for 10 minutes until the vegetables have softened. Meanwhile, cut the beef into bitesized pieces.
Tip the dumpling mix into a bowl and stir in the horseradish sauce, three-quarters of the parsley and 2 tbsp cold water, adding a dash more water if needed, to mix to a soft paste.
Add the beef and walnuts to the hotpot. Place 4 spoonfuls dumpling mix across the top and cover with a lid.
Simmer for 12-15 minutes, until the dumplings have risen and the meat is piping hot throughout. Transfer to plates and serve, sprinkled with the remaining parsley.
Cook’s tip:
If you have beef or vegetable suet and selfraising flour, use instead of the dumpling mix. Combine 50g flour, 25g suet and 2-3 tbsp water in a bowl with the horseradish sauce and parsley.
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