Beef Brisket Stew & Suet Dumplings

Directions

1. 1

   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.

2. 2

   Put your pressure cooker on on medium high on the hob (sauté on a digital pressure cooker) add the fat/oil throw in the beef and brown off for 7-8 mins, then stir in the onion.

3. 3

   Deglaze with the beef stock and Worcester sauce giving the bottom a good scrape.

4. 4

   Close the pressure cooker lid and set to high/meat setting on the highest heat and when the steam starts blowing hard and it’s up to pressure, reduce the heat to medium low for 35mins.

5. 5

   Remove from the heat and manually let off the steam (fast release)

6. 6

   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 til it’s just wet enough to bring together and shape into 10-12 balls.

7. 7

   Stir the potato into the pot with a pinch of salt and pepper and place the dumplings on top with space between each.

8. 8

   Close the lid again and set to veg/low setting and bring up to pressure on high. When the steam blows, turn the heat down for 8mins.

9. 9

   Then turn off the heat and leave the pot for 10mins before releasing the pressure.

10. 10

    Give the stew a good stir. Season to taste and rest for 10 mins. Serve.