Advertisement
Cow Heel Stew & Dumplings
Cow Heel Stew with Ox Tongue and Horseradish Dumplings
- Serves
4
- Difficulty
Medium
Published 2011
Cow heel is a term that I came across whilst researching a recipe in a 100-year-old cookery book. The closest cut to it nowadays is shin, which is best slow cooked as it brings the full flavour out. I love reading old recipes and bringing dishes up to date - this is essentially stew and dumplings with a twist.
Ingredients
2 kg 100 g 2
Method
To make the stew, lightly coat the meat in seasoned flour and colour in a large casserole dish, remove the meat and colour the vegetables in the same pan, then add the stout and bring to the boil, add the beef stock, thyme and bay leaves and return to the boil. Return the meat to the pan, add
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
Advertisement
I came across this stew and dumplings recipe because the Yorkshire butcher who handles our family farm's Dexters still uses the term Beef Heel, so I was wondering what cut it was. Clearly it's the term has not entirely gone out of use.
Beef and Guinness pie, serverd with dumplings is something I do often make in exactly this way, but putting fresh horseradish in the dumplings definitely added a bit of variety and a kick.
The one other thing to add is that I think the calculation of serving size is a bit off. I have a big Yorkshire appetite, but I reckon this would comfortably serve 8. We scaled it down a bit, and still had plenty left over after 5 people had eaten it and gone back for seconds.The 8 dumplings are massive!