Stewed Brisket & Potatoes

Step 1

Preheat the oven to 180*c/350*F/ gas mark 4.

Step 2

In a large Dutch oven saute the ovens in the butter until lightly browned. Add the remaining ingredients in the order given, only using 480ml (2 cups) beef stock to begin with. Cover and bake for 1 1/2 hours, until the meat is tender, adding more stock as needed to keep it from drying out.

Step 3

20 minutes before the stew is done, make the dumplings. Measure the dry ingredients into a bowl. Beat together the egg and milk and add all at once. Stir together with a fork to form a stiff dough.

Step 4

Drop the dumplings on top of the hot stew. Drizzle with butter. Return to the oven and cook for a further 20 minutes, uncovered.

Step 5

Spoon the stew and dumplings out into heated bowls to serve, along with your favourite vegetable on the side.