Beef and Chorizo with Dumplings

Beef and Chorizo with Dumplings

  • 1.5KG (3lb) beef shin
  • 300g (10oz) chorizo sausage
  • 5-6 tablespoons extra virgin olive oil
  • 3 onions, roughly sliced
  • 4 garlic cloves, sliced
  • 2 teaspoons fennel seeds
  • 2 sprigs fresh rosemary
  • 3 tablespoons plain flour
  • 1 bottle of red wine (or you can use half wine, half stock)

For the Dumplings

  • 100g (3 ½oz) self-raising flour
  • 50g (2oz) suet
  • ½ tablespoon chopped fresh rosemary
  • Salt and freshly ground black pepper
  • About 3 tablespoons water

Cut the beef into 2-3cm (1 inch) cubes.  Cut the chorizo into 1.5cm (3/4 inch) slices

Heat the oil in a casserole-type pan until very hot.  Add the pieces of beef and let them brown in the oil; don't be tempted to stir them too much, as you want to seal the surface and stirring will prevent this happening.  Once they've browned a bit, add the onions and garlic and stir, scraping up the meaty goodness from the bottom of the pan.  Cook for 3-4 minutes, then add the chorizo, fennel seeds and rosemary sprigs and cook for a further 2-3 minutes, stirring occasionally.

Sprinkle the plain flour into the pan and stir so that everything is coated.  Cook for a couple of minutes, then gradually add the wine, stirring all the time.  The liquid should not quite cover the meat at this stage.  Cover and cook on a gentle heat for at least 2 hours (if you can leave it for longer it will be even better), stirring occasionally and if necessary adding some stock or water.  By the time it has finished cooking the pieces of meat will have reduced in size and the liquid should be covering them completely.

To make the dumplings, mix the dry ingredients in a bowl.  Add the water slowly until you can form the mixture into 4 oval-shaped dumplings; they shouldn't be too sticky.  Set the dumplings on top of the liquid for the last 30 minutes of the cooking time.