slowcook

What does winter mean? Slow-cooked beef topped with golden dumplings.

Red wine & beef pot pies

2kg beef ossobuco

brown sugar

tsp smoked paprika

tsp black pepper

btl red wine

Continental Beef Stock Pots

mixed herbs

butter

cap mushrooms, thickly sliced

leek, finely chopped

(1/3 cup) plain flour

Worcestershire sauce

(1 1/2 cups) self-raising flour, sifted

natural yoghurt

milliliters (1/2 cup) cold water

horseradish cream

Slow-cook beef cheek and herb dumplings

400 g Beef cheeks (Main)

Onion, chopped

Garlic, crushed

Tbsp rosemary

Tbsp Thyme

Tbsp Parsley

Chicken stock

Red wine

Potatoes

Tbsp Butter

Salt and pepper, to taste

Egg, lightly whisked

Breadcrumbs

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.

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.

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

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

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.)

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Red wine & beef pot pies

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Red wine & beef pot pies

Slow-cook beef cheek and herb dumpl...

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