Braised Shoulder of Beef with Suet Dumplings

Name: Braised Shoulder of Beef with Suet Dumplings
Yield: Makes 4 Portions
Cuisine: Irish
Ingredients: 250 ml (8 fl oz) beef stock (pre-made pouch stock works for this); Salt and pepper; Pinch of salt; 60 ml (2½ fl oz) cold water; 3 sprigs rosemary; 25 ml (1 fl oz) good oil; 100 g (3½ oz) self-raising flour; 50 g (2 oz) beef suet; Small bunch chives, chopped; 50 g (2 oz) tomato purée; 50 g (2 oz) flour; 1 clove garlic, crushed; 800 g (1¾ lb) shoulder of beef/chuck beef, diced; 25 g (1 oz) butter; 2 sticks celery, peeled and diced; 4 shallots, peeled and diced; 100 g (3½ oz) carrot, peeled and diced; Small bunch thyme; 150 ml (5 fl oz) red wine

Preparation info

Makes
4
Portions

Difficulty
Easy

Appears in

Gary Maclean's Scottish Kitchen

By Gary Maclean

Published 2022

About

Suet dumplings have been made for hundreds of years, not only in Scotland but in the whole of the UK and Ireland, and were especially popular during hard times. Dumplings are very inexpensive to make and great at filling you up. Cooking the dumplings in the sauce, in my opinion, is the best, as they take on loads of flavour. They are absolutely delicious when they soak up the meat juices from the beef.