Beer braised beef neck with savoury dumplings
Beef neck, pot braised in beer with mushrooms and served with a savoury, herby dombolo.
Click here for the downloadable recipe.
INGREDIENTS
Beef
2 kg Beef neck, cut into medium to large chunks
2 teaspoons Salt
1 teaspoon Freshly ground pepper
2 teaspoons Ground cumin
2 teaspoons Ground coriander
2 tablespoons Olive oil
2 medium Onions, sliced
400 g Mushrooms, roughly chopped
2 cloves Garlic, chopped
¼ cup Tomato paste
1 can Beer
1 cup Beef stock
4 sprigs Fresh thyme
1 tablespoon Fresh rosemary, finely chopped
Dombolo
2 cups Cake flour
1 teaspoon Salt
1 teaspoon Sugar
1 teaspoon Instant dry yeast
1 teaspoon Paprika
½ cup Mixed fresh herbs, finely chopped [parsley, thyme, rosemary, oregano]
1 cup Warm water
METHOD
Preparing the beef shanks:
Pre-heat the oven to 200°C.
Season the beef neck with salt, pepper, cumin and coriander.
Place the beef neck chunks in an oven roasting pan and brown in the oven for 30-40 minutes. Reduce the oven temperature to 180°C.
Heat the oil in a large heavy-based oven-proof saucepan or cast-iron pot over medium heat. Add the onions, mushrooms and garlic, cook for 5-6 minutes until softened. Add the tomato paste and cook for a
further 2 minutes.
Add the beer and beef stock to deglaze the pan. Add the browned meat to the braising liquid. Add the fresh herbs and cover.
Place in the oven and cook for 2 ½ - 3 hours until the beef is tender enough to easily shred and fall
from the bone.
Add the dumplings to the braised neck and cook until the dumplings have risen and cooked through.
Serve the braised beef neck with the herby dumplings and a tomato chutney.
Preparing the dombolo:
Place the flour, salt, sugar, yeast, paprika and chopped herbs in a mixer bowl, using the dough
hook mix together.
Add the water, a little at a time, until a soft, pliable dough is formed.
Knead the dough in the mixer for about 5-7 minutes, until the dough is smooth and elastic.
Place the dough in an oiled bowl, cover and leave it to prove for about 30 minutes in a warm place until doubled in size.
Place the risen dough onto a floured surface, knock the dough back, divide into pieces and roll into balls.
Place the dough balls onto the stew, cover with the lid and place back in the oven and continue to cook for a further 20-25 minutes until the dumplings have risen and cooked through.
