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Beef braised in beer with classic English suet dumplings served with buttery mash
Fruit and vegetables
2
onions
, peeled and thinly sliced
1 sprig
thyme
2 tsp
parsley
, chopped
2 tsp
chives
, chopped
Tins, packets and jars
2 tbsp
plain flour
, seasoned with salt and freshly ground black pepper
80g/3oz stoneless
prunes
cut in half
2 tsp
Dijon mustard
235g/8oz
plain flour
Cooking ingredients
1
bay leaf
80g/3oz pickled
walnuts
, sliced
4 tsp
balsamic vinegar
4 tsp soft dark
brown sugar
500ml/10½fl oz
beef stock
salt and freshly ground
black pepper
80g/3oz fine white
breadcrumbs
salt and freshly ground
white pepper
500ml/17fl oz
beef stock
salt and ground
white pepper
Dairy, eggs and chilled
55g/2oz unsalted
butter
120g/4oz shredded
suet
85g/3oz unsalted
butter
225ml/8fl oz semi-skimmed
milk
, warmed
Meat, fish and poultry
1kg/2lb 3oz
braising steak
, cut into 5cm/2in pieces
150g/5½ oz smoked streaky
bacon
, cut into 1cm/¼in dice
Other
650ml/23fl oz
Irish stout
, such as Guinness
1kg/2¼lb floury potatoes, peeled, washed and cut into 2.5cm/1in chunks
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