Method – all on the hob
Cut shin beef into cubes. Put small amount of beef dripping into the pan and fry beef until the meat is sealed (looks a grayish colour).
Add in onions and pearly barley together and fry beef, onions and pearl barley until meat is browned off.
Add in water and gravy browning. Stir well adding in the carrots and turnips. Season with salt and pepper. Bring to the boil then turn down to a medium heat.
Cook to flavour and soften for 15 to 20 minutes. You will be able to have a test taste to see if it is softened and seasoned to your liking.
Add in potatoes – cover with lid. Slow cook (simmer) on hob for roughly 1 hour (total cooking time is 1½ - 2 hours in total depending on how tender you like your meat cooked).
Dumplings – Method
In a bowl sieve 4oz self raising flour and add in 2oz shredded suet with a pinch of Salt. Mix together (with hands). Then add in enough water (you will be able to gauge this) to make a soft dough. Make into dumpling balls and put on top of hotpot and simmer for the last 15 to 20 minutes of the dish’s cooking time.
|Salt And Pepper||Pinch Of|
|Potatoes Peeled And Cubed||1|
|Desert Spoon Pearl Barley||1|
|Turnip (peeled And Diced)||½lb|
|Carrots (peeled And Diced)||½lb|
|Shin Beef (cheapest Cut But It Has The Most Flavour!)||1 Lb|
|Gravy Browning||½ Tsp|
|Beef Dripping (from Previous Roasts Retain The Dripping!)|
For the dumplings
|Sieved Self Raising Flour||4oz|
|Water (enough To Make Soft Dough).|
When you think of dumplings and if you are like me, you mostly think of mince and suet dumplings. But dumplings don't have to be savoury; this list is for those who enjoy sugary sweet delights in dump... keep reading
The famous and multi-award winning Nederburg estate has been handcrafting wines for over two centuries.A full bodied wine with ripe fruit.