Vegetable Broth with Corned Beef Dumplings
Now the leaves have begun to fall, it's time for some proper stick-to-your-ribs food.
This simple stew is perfect for a mid-week supper.
Serves 4 people.
Available from British Corner Shop
- 150g of Princes Corned Beef
- 50g of Atora Shredded Suet
- 125g of McDougalls Plain Flour
- 1/2 a teaspoon of Schwartz Thyme
- 1 level teaspoon of Colman's Horseradish Sauce
- 200ml of Bombardier English Ale and extra for the dumplings
- 1 tablespoon of Bertolli Extra Virgin Olive Oil
- 3 Kallo Organic Beef Stock Cubes made up with 1 1/2 litres of boiling water
- Colman's English Mustard to serve
To be Sourced Locally
- 2 Carrots
- 2 medium Potatoes
- 1 large Onion
- 1 medium Leek
- 1 small Swede
- Chopped fresh Parsley
- Salt and Pepper to taste
- Crusty Bread to serve
Chop the vegetables into medium chunks and fry gently in the olive oil with the thyme for 5 minutes.
Pour over the stock and add the ale, simmering gently until the vegetables are almost cooked through.
In a bowl, mash the corned beef, add the suet and horseradish and mix together well.
Add the chopped parsley and flour, then season with salt and pepper.
Add enough ale to form a light dough, probably about 50ml.
Roll into 12 small balls and simmer in the stock for 20 minutes.
Season, taste and serve with crusty bread, a dollop of English mustard and a scattering of parsley.
Recipe Date: 16th September 2011. Recipe copyright of: Hannah Freeman