Pressure-Cooked Beef Brisket Stew with Suet Dumplings
Ingredients
- Approx 1kg beef brisket
- 1 tbsp vegetable or olive oil or fat
- 2 tbsp plain flour
- 2 medium brown onions, finely sliced
- 600ml beef stock
- 700g sliced swede (no more than 5mm thick)
- 600g sliced carrot (as above)
- 1.1kg peeled white potatoes cut into large bite size pieces
- 15 drops Worcestershire sauce
- Salt and pepper
Dumplings
- 200g plain flour
- 100g suet
- 8-10 tbsp cold water
- Pinch of salt and pepper
Preparation
Pat the beef dry and put in a bowl with the flour and a good pinch of salt and black pepper. Toss the beef in the flour until it’s well coated. Put your pressure cooker on medium high on the hob (sauté on a digital pressure cooker), add the fat or oil, throw in the beef and brown off for 7-8 minutes, then stir in the onion.
Deglaze with the beef stock and Worcestershire sauce, giving the bottom a good scrape. Close the pressure cooker lid and set to high or meat setting on the highest heat. When the steam starts blowing hard and it’s up to pressure, reduce the heat to medium low for 35 minutes. Remove from the heat and manually let off the steam (fast release).
Stir in the swede and carrot and bring it up to a simmer while you make up the dumpling mixture. Put the flour, suet, salt and pepper in a mixing bowl, mix, then add the water slowly until it’s just wet enough to bring together and shape into 10-12 balls.
Stir the potato into the pot with a pinch of salt and pepper and place the dumplings on top with space between each. Close the lid again and set to veg or low setting and bring up to pressure on high. When the steam blows, turn the heat down for 8 minutes. Then turn off the heat and leave the pot for 10 minutes before releasing the rest of the steam.
Give the stew a good stir to thicken it. Season to taste and rest for 5 minutes before serving.
