Gordon Ramsay\'s Great British Pub Food

Beef cheeks braised

in stout with dumplings

Stout gives this rich, dark stew a lovely deep colour and

flavour, and the herby horseradish dumplings go perfectly.

Trim off any excess fat from the cheeks and cut into bite-sized pieces.

Mix the flour wit h a little salt and pepper and use to lightly coat the

beef pieces. Heat a thin layer of olive oil in a heavy-based flameproof

casserole. Brown the beef in batches for 4-6 minutes, turning to

colour evenly, the n remove to a plate.

Drizzle a little more oil into the pan and add the vegetables, along

with the bay leaves and thyme. Stir in the tomato puree and sugar.

Cook, stirring frequently, over a high heat for 6-8 minutes until the

vegetables begin to soften and colour.

Pour in the st and let bubble for 5-10 minutes until reduced by

about half. Retu n the meat to the pan. Add the stock to cover the

meat and vegetables. Season well, bring to the boil and put the lid on.

Simmer gently fo r 3-31/2 hours until the beef is just tender, stirring

every once in a while. Ta ste and adjust the seasoning.

Meanwhile, t o make t he dumplings, put the flour, suet, salt and a
good pinch of pepper into a large bowl. Mix well, then stir in the
chopped herbs. Make a well in the centre and add the creamed
horseradish and 4 tbsp water. Mix to a firm dough that comes away
from the sides of the bowl cleanly. If it is a bit dry, add a little more
water. Turn the dough out onto a clean board and sprinkle over some
flour. Roll the doug h out into a sausage shape, then divide into 8 balls.

Carefully drop t he dumplings into the stew, spacing them apart to

allow for them t o double in size during cooking. Replace the lid and

cook for a further 20-30 minutes until the dumplings have puffed up

and are light and fluffy. Serve with seasonal vegetables.

SERVES 4

2 beef cheeks, about

500g each

2 tbsp plain flour

sea salt and black pepper

2-3 tbsp olive oil

1 large carrot, peeled and

chopped

1 celery stick, trimmed

and chopped

1 leek, trimmed and

chopped

2 bay leaves

few thyme sprigs

1 tbsp tomato puree

1 tbsp brown sugar

300ml Guinness or other

stout

400ml beef or veal stock

(see page 244)

DUMPLINGS

125g self-raising flour

125g suet

1/2 tsp salt

small handful of mixed

herbs, such as parsley,

chives and chervil,

chopped

1 heaped tsp creamed

horseradish

4- 5 tbsp water

COMFORT FOOD 167