If you have a slow-cooker, then this recipe is perfect and will make your mouth water waiting for that tender meat to touch your lips. If not, then it’s equally as good in the oven or on the hob. You just have to have a little more time to keep an eye on it!
I chose to make this particular recipe because I love meat that falls apart and melts in the mouth, but I also love dumplings! I can pretend I’m eating a cross between bread and cake! The fact that they are cornbread dumplings makes the combination even better. I’m hungry again now…
I’m distracted now by fluffy dumplings and beef enveloped in rich gravy *drools*
Having friends over for dinner is always the perfect opportunity to show off cooking skills without having to spend hours in the kitchen beforehand or during. Beef in the slow cooker first thing in the morning and then make the dumplings half hour before serving. Dinner is on the table and you’ve only spent 10 minutes away from the chatter and wine drinking.
This isn’t a recipe that I altered much at all. In fact, the only thing I changed was swapping chipotle chillies for regular Tesco ones because I had forgotten to buy any and grabbed an alternative on the way home! I also had to watch the spice levels because I was cooking for a friend who doesn’t like anything hot! I will definitely be making this again and ramping up the heat for more of a traditional chilli kick!
I highly recommend when making the dumplings that you use the strongest cheese possible to really get the flavour through. It’s worth every penny in each cheesy bite.
Cheesy cornbread with beef gravy, a match made in heaven. There surely can’t be anybody who disagrees? The only problem I had was not putting enough fresh coriander in the mixture as I ran out! This also meant I didn’t have any to garnish the dish with before serving. If you grow it yourself, always check your plant has plenty of leaves!
The recipe is originally from Donna Hay. You can find the recipe here, https://www.donnahay.com.au/recipes/dinners/smoky-chilli-braised-beef-with-cornbread-dumplings If you are from the UK like myself, just be aware that it is an Australian site, so some of the ingredients vary in name J I have turned to Donna Hay a few times, but it’s thanks to Pinterest (of course) that I came across this dinner party and weekend comfort food gem.
I know mine doesn’t quite look like the one above, but who’s got time to faff right?!
If using the slow-cooker like I did, follow all the initial steps like you would for the hob/oven, but turn the slow-cooker on to the medium setting for at least 6/7 hours (or until the meat is just firm enough to hold shape when stirred. At this point, I made the dumpling mixture, transferred the beef to an oven proof dish, spooned the dumpling dough on top and put it uncovered in a pre-heated oven for 20 minutes, so the final magic could happen. Voila.
Served with peas. Delicious. The recipe serves 8 but only one portion was left after 4 hungry adults and a small child had finished! Now that’s a good sign!
Lovely to see you back again if you are a returning reader! And if this is your first time with me, thank you!
Until next time….
Love and Lemons xxx