Cow Heel Stew & Dumplings

Name: Cow Heel Stew & Dumplings
Yield: Serves 4
Ingredients: 2 onions, peeled and diced; 4 celery sticks, chopped; 2 kg diced cow heel meat, or shin; 100 g seasoned flour; 500 g plain flour; 250 g shredded suet; 2 bay leaves; Worcester sauce; 1 litre beef stock; sprig of fresh thyme; 1 leek, chopped; 600 ml stout; salt & pepper; 4 tblsp chopped parsley; 3 tblsp fresh horseradish; 200 g cooked ox tongue, roughly chopped

Cow Heel Stew with Ox Tongue and Horseradish Dumplings

Preparation info

Serves
4

Difficulty
Medium

Appears in

On The Menu

By James Mackenzie

Published 2011

About

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 diced cow heel meat, or shin
100 g seasoned flour
2

Main course
Stew

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 4-6 dashes