2 tbs olive oil
1.5 kg beef brisket, cut into 2cm pieces
sea salt and cracked black pepper
1 brown onion chopped
2 cloves garlic, crushed
2 tsp sweet smoked paprika
2 dried Chipotle chillies, chopped
¼ cup brown sugar
1 tbs tomato paste
2 x 400g tined tomatoes, chopped
2 cups beef stock
1.5 kg beef brisket, cut into 2cm pieces
sea salt and cracked black pepper
1 brown onion chopped
2 cloves garlic, crushed
2 tsp sweet smoked paprika
2 dried Chipotle chillies, chopped
¼ cup brown sugar
1 tbs tomato paste
2 x 400g tined tomatoes, chopped
2 cups beef stock
Sour cream to serve.
Dumplings:
1 ½ cups plain flour
1 tbs baking powder
1 cup instant polenta
1 ½ cup buttermilk
Salt & pepper
1 cup grated vintage cheddar cheese
½ cup chopped coriander leaves
1 long red chilli
1 ½ cups plain flour
1 tbs baking powder
1 cup instant polenta
1 ½ cup buttermilk
Salt & pepper
1 cup grated vintage cheddar cheese
½ cup chopped coriander leaves
1 long red chilli
Heat 1 tbs oil in large heavy base saucepan. Sprinkle beef with salt & pepper and brown In batches. Set aside. Heat remaining oil and sauté onion and garlic until soft. Add paprika and chipotle chilli and cook 1 minute. Return beef to pan, and add brown sugar. tomatoes, tomato paste, and stock. Bring to boil. Reduce heat and simmer 3-3 ½ hours.
Preheat oven to 200 C. To make dumplings: place all ingredients in bowl and mix to just combine. Place spoonfuls into top of casserole. Bake uncovered in oven for 15-20 mins. Serve with sour cream.
