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Beef & vegetable hotpot with horseradish dumplings

Beef & vegetable hotpot with horseradish dumplings

By Dominic Prinsloo
20’ Prep time
30’ Cook time
50’ Total time
1101 Calories
2 Serving

Summary

Thanks to our clever pre-prepared brisket, even the busiest days can include a slow-cooked hot pot. this recipe is brimming with veg already, but a side of green veg would go nicely, too.
Dominic Prinsloo 0 Followers

Step by Step

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Step 1

Heat the oil in a large, shallow pan and fry the carrots, parsnips, onion and leek for 5 minutes. Stir in the flour and cook for 1 minute more. Pour in the liquor from the beef pouch with the stock. Bring to the boil, stirring, then cover with a lid and cook for 10 minutes until the vegetables have softened. Meanwhile, cut the beef into bitesized pieces.
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Step 2

Tip the dumpling mix into a bowl and stir in the horseradish sauce, three-quarters of the parsley and 2 tbsp cold water, adding a dash more water if needed, to mix to a soft paste.
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Step 3

Add the beef and walnuts to the hotpot. Place 4 spoonfuls dumpling mix across the top and cover with a lid.
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Step 4

Simmer for 12-15 minutes, until the dumplings have risen and the meat is piping hot throughout. Transfer to plates and serve, sprinkled with the remaining parsley.

Ingredient

  • Onion
    Onion
    1
  • Carrots
    Carrots
    2
  • Cooks’ ingredients flat leaf parsley
    Cooks’ ingredients flat leaf parsley
    25 grams
  • Beef stock
    Beef stock
    400 mls
  • Leek
    Leek
    1
  • Plain flour
    Plain flour
    2 tsp
  • Essential olive oil
    Essential olive oil
    2 tbsp
  • Parsnips
    Parsnips
    2
  • Waitrose slow cooked beef brisket
    Waitrose slow cooked beef brisket
    380 grams
  • Pickled walnuts
    Pickled walnuts
    2
  • Aunt bessie's dumpling mix
    Aunt bessie's dumpling mix
    140 grams
  • Essential hot horseradish sauce
    Essential hot horseradish sauce
    1 tbsp
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