Today, I will let the pictures speak for themselves. The perfection of this dish speaks for itself. A couple of quick notes, instead of horseradish, I used 2 parts mayonnaise and 1 part brown mustard. Also, to clean leeks for those who may not know: slice, unconnect the rings, and soak in water to remove any sand.
Beef and Carrots in Stout: with parsley and horseradish dumplings (from “The Best of Food and Wine)
- 3 Tbs cooking oil
- 2 lbs braising beef in chunks
- 2 large carrots, sliced
- 1 large leek, sliced
- 2 oz pearl barley
- one bottle stout beer
- 1/2 onion finely chopped
- 1 Tbs butter
- 1/4 cup parsley, chopped
- 2 cups bread crumbs
- 1 egg
- 3 large Tbs horseradish
- Preheat the oven to 325
- In a large dutch oven, brown the meat in batches over medium-high heat in 2 tablespoons of the cooking oil and set aside. Add the remaining oil and fry the vegetables until the begin to brown then add the barley.
- Add the stout to deglaze the pan. Pour in about 3 cups of water and return the meat to the pot. Season with salt and pepper. Bring to a boil
- Remove from the stove, cover and put in the oven for about 2 hours. Add more water if the dish starts to dry out too much
- Saute the onion in the butter. In a large bowl, mix the onions, parsley, bread crumbs, egg, and horseradish. It will make a very loose, sticky mixture.
- After two hours is up return the stew to the stove top. Form the mixture into golf ball sized dumplings and dot on top of the stew. Cover and cook 20 minutes, uncover and cook another 10.
- serve and enjoy with another nice dark beer.
The Cut Up Cook 