Slow-cook beef cheek and herb dumplings

Step 1

Preheat an oven to 160C. Sear the beef cheek in a frying pan until browned. Place it in a casserole with the onion, garlic, herbs, wine and stock. Cover and place into the oven for 3½ hours. Stir a couple of times during cooking. It is done when the meat just falls apart. Remove from the oven. Take the cheek from the liquid and shred into a bowl. Add ½ cup of the cooked onions and garlic to the meat, mashing it in for all those good flavours to combine. Discard the rest.

Step 2

Peel and boil the potatoes inapot of salted water until soft. Drain and mash with 1 Tbsp butter. Add the shredded meat, combine well, check the seasoning again and cool.

Step 3

Take small handfuls of the mixture and roll into balls. Place on a plate and refrigerate for 20 minutes.

Step 4

Remove from the fridge. Dust the balls with flour, then dip into egg and roll in the breadcrumbs. Refrigerate until ready to cook.

Step 5

Half fill a pot with flavourless oil. Cook the balls a couple at a time, turning for even cooking. (This stage can be done ahead of time then reheat in the oven.)